Abstract: In order to produce shish kebab skewers (100) in a substantially automated manner, the individual ingredients (98) are individually provided in cups (6) of a cup arrangement (7) including sequential cup rows (8a, b) and cup lines (12a, b) so that a skewer holder (3) in which plural skewers (99) are received in a row adjacent to one another respectively prongs the same ingredient (98) onto all its skewers (99) simultaneously in that it lowers relative to the cups in whose bases (17) pass through openings (32) are arranged so that the ingredients (98) in the cups (6) are pronged onto the skewers (99).

Abstract: A rotisserie broiler for skewered food items is provided. In one embodiment, the rotisserie broiler includes a horizontal conveyor defining a horizontal path of travel between a skewer receiving area and a transfer channel, the horizontal conveyor having a parallel pair of feeder chains to endlessly convey at a same rate to the transfer channel and a vertical conveyor disposed perpendicular to the horizontal conveyor at the transfer channel and defining a vertical path of travel between the transfer channel and a dispenser, the vertical conveyor having a parallel pair of rotisserie chains to endlessly convey at the same rate from the transfer channel to the dispenser. The food items are placed into the rotisserie broiler on a conveyor in a generally horizontal plane and automatically picked up by a conveyor in a vertical plane to be broiled and rotated adjacent to heating elements and then dispersed.

Abstract: A cooking apparatus for programmable rotating rotisserie skewers includes an electromotor-driven and manually-driven gearboxes comprising linearly-positioned and sequentially-engaged drive gears, a frame with openings in which skewers is rotating, wherein each skewer is equipped with a gear that rests on a top of an individual drive gear and engaged to it by food and skewer weight; so skewers can be individually removed and turned for food position adjustment. The electromotor is connected to the electromotor-driven gearbox via safety clutch disengaging said motor when manual rotation is performed or in the case of mechanical failure. To perform programmable food processing of different kind of food including symmetric food, such as souvlaki, shashlik, shish kabobs, etc. and asymmetric or flat food, such as a chicken, burger or steak, a timing mechanism periodically slowing or stopping skewers rotation for a preset pause is utilized.

Abstract: A system for manufacturing noodle casings includes a take-out device disposed between two conveyers. One of the conveyers serves to transfer a noodle sheet that has been punched to form noodle casings. The other of the conveyers serves to transfer a remaining noodle sheet. The take-out device is operable between a first position at the transfer level of the conveyers and a second position for permitting the noodle casings to fall onto another conveyer.

Abstract: The present invention provides an apparatus for roasting skewered food in which a raw material of skewered food can easily be set on a skewer holder, so that a skewered roasted food can be cooked easily and quickly, and the skewer holder can easily be dismounted within a short period of time. The apparatus for roasting skewered food 1 comprises a skewer holder carrying mechanism 2 which carries a raw material of skewered food C prepared by setting food materials B on a skewer A with skewer holders 20 mounted on an endless rotary chain 7 in the vertical posture, heating devices 3, 4 for heating the raw material C from the both sides while the raw material C are being carried, a sauce storage tank 5 for immersing the raw material C in sauce, and a control unit 6 for actuating and stopping the skewer holder carrying mechanism 2 and also for controlling a carrying speed.

Abstract: A kebab machine (10) is disclosed for inserting sticks (12) into various food components (14a-f), such as meat, vegetables and the like, automatically. The food components are held within carriers (16) while the individual sticks are conveyed by a stick conveyor (22). A jet of air from air jets (24) drive a pair of sticks into an insertion device (400) where smooth belts (402) drive by rotating rollers (452) drive the sticks through the carriers (16) and food components therein to form the kebab.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: A rotisserie cooking apparatus has at least one cooking rod for holding food to be cooked. Each rod has at each end a guide element, which is preferably in the form of a wheel or geared wheel. A frame of the apparatus supports an inclined guide path at either lateral side thereof for receiving the guide elements for each rod and guiding the rod gravitationally from an entry point downward towards an exit point of the guide path. The guide element and guide path are structured to cause an axial rotation of the rod as it travels down the guide path, preferably by way of gear rack in the guide path that corresponds to the gear teeth of the guide element wheel. The speed of the rod down the incline path is controlled, preferably by way of a tension or friction force against a later wall of the guide path. A preferable structure provides for a tension element at the end of the rod, which is axially adjustable to provide for differing frictional forces against the lateral wall.

Abstract: The present invention provides an apparatus for roasting skewered food in which a raw material of skewered food can easily be set on a skewer holder, so that a skewered roasted food can be cooked easily and quickly, and the skewer holder can easily be dismounted within a short period of time. The apparatus for roasting skewered food 1 comprises a skewer holder carrying mechanism 2 which carries a raw material of skewered food C prepared by setting food materials B on a skewer A with skewer holders 20 mounted on an endless rotary chain 7 in the vertical posture, heating devices 3, 4 for heating the raw material C from the both sides while the raw material C are being carried, a sauce storage tank 5 for immersing the raw material C in sauce, and a control unit 6 for actuating and stopping the skewer holder carrying mechanism 2 and also for controlling a carrying speed.

Abstract: A hanging roaster combines a “drip” pan, two pan-supports for suspending the pan from a rack (typically the top rack) in an oven, and at least two skewer-supports for supporting a food-carrying skewer spaced above the pan bottom and below the top rack of the oven. The pan-supports are pivotable to facilitate compact storage of the hanging roaster.

Abstract: A barbecue grill device includes a container and a housing disposed on a base, a platter attached to the housing for supporting a heat source, a shaft rotatably attached to the container, and a motor driving member for driving the shaft to rotate relative to the container. One or more axles are rotatably attached to the container and engaged with the shaft, so as to be rotated by the motor driving member via the shaft. One or more barbecue tools may be used for supporting food to be barbecued, and each includes a mandrel attached to the axle, so as to be rotated by the motor driving member via the shaft and the axle. An air circulating device may be used to discharge smoke.

Abstract: A rotisserie oven includes a heat source, a continuous conveyor mounted adjacent the heat source, a number of attachment devices affixed along the conveyor, each for holding a food-supporting device adjacent the heat source while being conveyed by the conveyor. A turning device is attached to each attachment device for rotating each food-supporting device as it is conveyed past the heat source, and there is a detachment device adjacent the conveyor and cooperative with each attachment device to detach any food-supporting device attached thereto as the holding devices pass the detachment device in use.

Abstract: A multiple-use injection machine of the type used in food processing, is especially suited for selectively injecting treatment media into meat products including, inter alia, beef, pork, whole chickens and chicken parts. The treatment media is chose from a group including both liquid aqueous solutions utilized at normal ambient temperatures and normal operating pressures and a thermal treatment medium such as live steam at elevated temperatures and pressures.

Abstract: A Rotisserie Oven includes a heat source and a continuous conveyor mounted adjacent to the heat source. A number of skewer holding devices are affixed along the conveyor and each hold a skewer adjacent the heat source while being convey past the heat source. Turning devices are provided for rotating the skewers as they pass the heat source. A skewer detachment mechanism is provided to enable detachment of the skewer from the conveyor at an end of the rotisserie oven.

Abstract: A frame having a first end and a second end and a plurality of discrete heating stations spaced along the frame between the first end and the second end. A plurality of spits are moved along the frame, each spit supporting a meat product thereon. An advancement and driving mechanism advances the spits from one dicrete heating station to the next in sequential fashion, and is operative to ensure that each spit resides within in the rotisserie for a pre-determined length of time to ensure that the meat is properly cooked, thereby avoiding undercooking and overcooking.

Abstract: Multiple belt drives spaced apart transversely are engaged to multiple longitudinally spaced apart transversely mounted guide bars. The guide bars are juxtaposed to multiple parallel fixed longitudinally mounted spaced apart travel grooves. Skewers containing food items have wheels at each end for moving in the travel grooves through a heated oven housing. The skewers rotate between the parallel guide bars from a loading station to a discharge station. Heating elements mounted in the oven housing heat the food during transit through the oven housing on the skewers. Color coded wheels are attached to ends of the skewer to identify a food order for a customer.

Abstract: A carousel-like grille assembly which surrounds an oven. The carousel assembly carries tines which extend over the oven. The carousel assembly moves circumferentially around the oven while at the same time the tines rotate about their longitudinal axes. The net effect is the tines travel in a generally circular path over the oven while each tine is rotating.

Abstract: A staged rotisserie for cooking poultry includes a housing having an inlet end and an outlet end and a plurality of discrete heating stations spaced within the housing between the inlet end and the outlet end. A plurality of poultry spits are moved through the housing, each spit supporting a poultry thereon. An admission mechanism is provided for controlling admission of spits into the housing. An advancement and driving mechanism advances the spits through the housing in sequential fashion and drives the spits in rotation within the housing, and is operative to ensure that each spit resides within the housing for a pre-determined length of time to ensure that the poultry is properly cooked, thereby avoiding undercooking and overcooking.

Abstract: A staged rotisserie for cooking poultry includes a housing having an inlet end and an outlet end and a plurality of discrete heating stations spaced within the housing between the inlet end and the outlet end. A plurality of poultry spits are moved through the housing, each spit supporting a poultry thereon. An admission mechanism is provided for controlling admission of spits into the housing. An advancement and driving mechanism advances the spits through the housing in sequential fashion and drives the spits in rotation within the housing, and is operative to ensure that each spit resides within the housing for a pre-determined length of time to ensure that the poultry is properly cooked, thereby avoiding undercooking and overcooking.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: A mobile rotisserie for mass cooking of edible vertebrate products, characterized by a wheel-mounted, open pit wherein a spit conveyor travels from end to end and plural spits engage the conveyor, the spits being rapidly rotated simultaneously as they travel the length of the rotisserie unit. Cooking products are removably impaled while being releasibly compressed on the spits by retainer and strap assemblies, each of which is held upon traveling rods, the latter of which engage the spit conveyor. The travelling rods and spits, per se, are removable during operation and successively transportable with the cooked product from the rotisserie.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: A cooking device which comprises a housing member having open entrance and exit ends, horizontally directed heating elements within the housing define a path for movement of food products, and a cooking area therebetween, a transport mechanism for moving food carriers through the defined path, a plurality of first carrier members are carried on the transport mechanism, the first carrier members are spaced along the length of the transport mechanism, the first carrier members are constructed and arranged to carry second food carrier members thereon between the entrance and exit ends between the cooking elements and drop a second food carrier member at the exit end, a fluid manifold behind each of said cooking elements and extending at least the length of the cooking elements, the cooking elements comprising lengths of porous ceramic material.

Abstract: A conveyorized oven is disclosed for heating products as they traverse vertically within the oven. The oven comprises an oven housing, duct assembly and a conveyor assembly. The oven housing has a first open end for receiving the duct assembly and conveyor assembly. The duct assembly operates to distribute heat generated by one or more heater elements disposed within the housing. The conveyor assembly comprises a pair of synchronized conveyor mechanisms having opposing surfaces which descend in the oven. Rigid support members are formed on the first and second conveyor mechanisms to receive and support products within the oven. As the products reach the lowermost portion of the oven they are released from the conveyor mechanisms and discharged from the oven.

Abstract: Apparatus and method for broiling whole chickens which have been severe along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. To prevent burning and promote uniform cooking of the chicken meat, a screen is interposed between one set of heater panels and the path of movement of the chickens in the region of the chicken thighs and back, which have a sub-skin concentration of fat, to modify the cooking energy emitted from the laterally adjacent region of the heater panels.

Abstract: An apparatus for loading food for alignment with food sticks is provided. A food bin stores the food to be processed. The bin is filled with food which is gravity fed into J-shaped sections of a food conveyor belt. Concurrently, a stick conveyor system carries and aligns food sticks with the food. When the correct number of food items is aligned with the food sticks, the sticks are automatically inserted into the food items.

Abstract: A cooker for cooking food such as bar-b-que or the like. The cooker has a cooking tower with a rotating carrousel therein and various means for holding the food as it is being cooked. There is a heat source offset from beneath the cooking tower and positioned below a warming tower located alongside the cooking tower. Both the warming tower and the cooking tower are movably supported by a wheel carriage.

Abstract: Food products, for example, hamburger patties, are more rapidly cooked than with existing system and with reduced shrinkage. A cooking appliance is provided having a plurality of parallel spaced heat transfer fins. An array of projecting cooking grills on which the hamburger patty is impaled are thermally connected to said heat transfer fins. This composite cooking appliance is substantially immersed in a liquid heating medium so that heat is transferred through the fins and projecting grills to the interior of the hamburger patty. In this way cooking is accomplished in a relatively short period of time, and the amount of fat and meat juices that are melted or boiled away is reduced. A system for placing the hamburger patty on the cooking grills transports the patty to the cooking grills, then allows the patty to be impaled onto the grills.

Abstract: Food products, for example, hamburger patties, are more rapidly cooked than with existing system and with reduced shrinkage. A cooking appliance is provided having a plurality of parallel spaced heat transfer fins. An array of projecting cooking grills on which the hamburger patty is impaled are thermally connected to said heat transfer fins. This composite cooking appliance is substantially immersed in a liquid heating medium so that heat is transferred through the fins and projecting grills to the interior of the hamburger patty. In this way cooking is accomplished in a relatively short period of time, and the amount of fat and meat juices that are melted or boiled away is reduced. A system for placing the hamburger patty on the cooking grills transports the patty to the cooking grills, then allows the patty to be impaled onto the grills.

Abstract: The invention comprises an endless conveyor system having particular application in an apparatus of the type wherein raw foods are conveyed past a cooking element and subsequently dispensed as a cooked product. The conveyor system comprises endless conveyor means including receiving brackets for receiving and retaining foodstuffs to be conveyed, and rotation means for imparting even rotational movement to the foodstuffs as they are conveyed past the cooking element to ensure a well-cooked palatable product. The conveyor system is particularly adapted for use with skewered foods.

Abstract: A machine for preparing and cooking corn dogs which are batter coated weiners upon a stick has a fry tank and coating bin mounted on a frame. Food articles are impaled by sticks driven through clasps in holes in a stick clamp. The food articles are dipped into a coating substance by elevation of the coating bin. The articles are elevated by rotating or flipping them above the lip of the fry tank and immersed in hot grease within the fry tank, cooked, and then elevated by rotating or flipping them out of the fry tank. The sticks are unclasped from the stick clamps and placed on a receiving tray. Thermostatically controlled heating elements suspended above the floor of the tank heat the grease.

Abstract: A cooking apparatus for roasting, broiling or smoking meat or other food by hanging the item over a source of heat in a manner that the meat and the like is constantly moved to accomplish rapid and flavorful cooking. The food is carried by a series of removable hangers attached to a rack which is subjected to motion by use of an electric motor and the like. The drippings from the food being cooked drips downward for efficient collection as needed during operation of the barbecue cooking apparatus. The barbecue cooking apparatus is insulated to prevent the escape of heat to the surroundings and is capable of superior cooking of food with juices substantially intact.

Abstract: A skin-covered meat product, such as poultry and especially chickens, is roasted and grilled in a cassette-oven installation with a roasting oven, a spray box and a grilling oven. First the skin of the chicken is perforated by injection needles and simultaneously a saline solution with atomized seasonings is injected into the chicken meat. At a starting position the chickens are threaded and fastened on a vertical rotary spit suspended on an endless conveying chain (24), the spits are electrically heated and together with the chickens are transported through the roasting oven where the chickens are exposed to short-wave infrared radiation and roasted. The spits with the chickens thereafter are transported through the spray box where the chickens are sprayed with a mixture of oil and atomized seasonings and then are transported through the grilling oven where the chickens are exposed to medium-wave infrared radiation and grilled.

Abstract: Food products, for example, hamburger patties, are more rapidly cooked than with existing system and with reduced shrinkage. A cooking appliance is provided having a plurality of parallel spaced heat transfer fins. An array of projecting cooking grills on which the hamburger patty is impaled are thermally connected to said heat transfer fins. This composite cooking appliance is introduced into a liquid heating medium so that heat is transferred through the fins and projecting grills to the interior of the hamburger patty. In this way cooking is accomplished in a relatively short period of time, and the amount of fat and meat juices that are melted or boiled away is reduced. An ejector is adapted to fit between the projecting cooking grills in order to remove the food patty after cooking is completed.

Abstract: The apparatus for making a filled tubular food product in which tubular dough pieces are extruded onto a supporting die member which maintains the internal diameter of the cavity in the dough piece fixed during raising and baking after which the cavity in the baked dough piece is filled with another relatively softer food product.

Abstract: An enclosed cooking apparatus for barbequeing meat in which a fire box is provided for the burning of charcoal and logs. A pan is supported over the burning area and is filled with water which is heated into steam. The steam entrains the smoke generated during the cooking process and provides for rapid heat transfer while the pan additionally serves to receive fat and grease drippings from the meat for subsequent removal. Meat such as ribs are supported within the apparatus over the pan by a plurality of removable skewer assemblies arranged in side-by-side relationship, each of the skewer assemblies includes upstanding skewers on which the ribs are impaled, the upper ends of the skewers being arranged to support one or more racks in a horizontally disposed position so that the smoke and steam circulating through the enclosed apparatus performs a cooking and smoking operation on both the skewered meat and the meat supported on the racks.

Abstract: Apparatus for heating and dispensing skewer-supported food articles such as hotdogs and the like, preferably along with buns therefor including a housing means having feed and discharge openings for the skewer-supported food articles and the buns, magazine means for feeding each of the food articles, conveyor means defining an elongated path of travel and adapted to pick up skewer-supported food articles and buns from the feed openings, carrying them over the path of travel during which time they are heated, and dispensing them through the discharge openings. The skewer-supported food articles are rotated during their travel so that one end of the skewers are gripped for rotation as they are picked up. Stop means are provided on each magazine to enable feeding of the food articles either one at a time or continuously.