Abstract: A double roasting pan that has identical pan halves that fit together to form the double roasting pan. There are diagonally arranged protrusions and recesses provided on the pan halves which fit together to prevent shifting of the pan halves relative to each other. Even if the pan halves are turned into either one of two positions 180.degree. relative to one another they will still fit. The protrusions and recesses on each pan half are "axially symmetrical" relative to the particular pan half. Rigid handles are provided on the pan halves with the handles being incorporated into the one piece construction of the pan halves, and disposed so that when the pan halves are placed together to form the double roasting pan the flanges on the handles of one of the pan halves are spaced from the flanges on the handles of the other of the pan halves so that room is provided to accommodate a gloved or mitted hand of the user when picking up the top one of the pan halves.

Abstract: A kitchen cooking utensil composed of a receptacle having a thermal conducting bottom (2) intended to be heated especially by induction, the bottom being composed of, from an upper surface to a lower surface of the bottom, at least one metal plate (5) made of a material having a good heat conductivity and at least one metal sheet (6) provided with perforations (10), the sheet (6) being embedded in the plate (5) so that the perforations (10) are filled with metal of the plate (5). The perforations (10) present a cumulative surface of 5 to 20% of the total surface of the sheet, preferably 15 to 20%.

Abstract: An improved footed cooking utensil is provided whereby the cooking utensil may be removed from a hot oven and placed directly on a counter-top or other surface without the need for a hot pad, cutting board, or similar device. The cooking utensil of the present invention includes foot supports which suspend the lower surface of the cooking utensil above the counter-top thereby eliminating contact between the counter-top and hot metal. The low heat capacity footings do not retain heat and any heat absorbed during the baking process is quickly dissipated upon removal of the utensil from the oven. One or more footings may be applied to metal cookware, ceramic cookware or cookware fabricated from other materials.

Abstract: A cooking device, such as a frying pan, includes a base having a heat-receiving surface and a heat conductive surface. The heat conductive surface is thermally connected to the heat receiving surface, and a plurality of raised dots are provided on the conductive surface. A substantially flat valley is disposed between ones of the plurality of raised dots. In one embodiment of the invention the cooking device includes a non-stick surface on the raised dots.

Abstract: A natural or LP gas-fired laminated griddle top structure providing an even distribution of heat over its cooking surface is disclosed. The griddle top includes an upper plate formed from a relatively thick iron or steel plate and a plurality of relatively thick lower plates formed from a dissimilar material having a high thermal conductivity. A thermal break is provided between adjacent lower plates and each lower plate has a channel provided therein for the receipt of a temperature sensing device. In addition, laterally extending grooves are provided in the bottom surface of the lower plates increasing the resulting heat transfer surface improving the thermal efficiency of the griddle top. One or more natural or LP gas-fired burners and associated controls are provided adjacent each lower plate permitting the entire cooking surface to be maintained at the same temperature or portions thereof to be maintained at different temperature, if desired.

Abstract: A fast assembled oil-collecting trough and clip ring structure, including a conic glass-made fry pan cover and a circular clip ring disposed on an edge of the fry pan cover. The clip ring has a vertical flange formed along the periphery of the clip ring. The flange is formed with at least three integrally made vertical tabs each having an insertion hole. The tab is formed with an orifice for a rivet to pass through so as to rivet a resilient plate with the tab. The resilient plate is a flexible metal plate having an arch projection at middle section. The projection is faced toward the center of the clip ring. When the fry pan cover is assembled with the clip ring, the projection of the resilient plate latches the projecting frame of the fry pan cover so as to fast and easily associate the fry pan cover with the clip ring. The resilient plate serves to firmly clamp the fry pan cover without detachment.

Abstract: A portable pizza oven comprising a fixed upper casing, a fixed lower casing, the upper and lower casings defining therebetween an opening, an upper heater assembly located within and fixed to the upper casing, a lower heater assembly located within and fixed to the lower casing, so as to define a cooking chamber which is located between the heater assemblies and which is accessible via the opening, and a pan assembly insertable into and removable from the cooking chamber, the pan assembly including a circular tray having a diameter of slightly greater than twelve inches, the pan assembly also including a handle fixed to the tray, such that, when the pan assembly is inserted into the cooking chamber, the handle closes the opening, thereby closing the cooking chamber.

Abstract: A roaster includes a seating shoe, a chassis, an electrical heater, a sidboard, a fascia, a tie strap and a frying tray, wherein the chassis is fixed on the seating shoe, and the chassis has three slots along the periphery. The electrical heater has a vertical segment with a plug-in member and a circular segment bent in level state on the top portion. The sideboard, shaped like a wave board, has a plurality of plug-in strips formed along the bottom edge and a plurality of angled straps extending along the top edge thereof. Each angle strap of said sideboard has an aperture at center portion. The fascia includes a plurality of high-rised ribs, low-rised ribs, holes, a longitudinal hole and a slot thereon. The tie strap includes two side straps at respect ends adapted to be inserted into the slots of the chassis and the fascia, respectively, to secure thereto.

Abstract: A Combination Grill Wok Barbeque has a circular steel plate with legs to raise the surface to table height. A post extends from the top surface and receives a tube sealed at one end. A steel ring is attached to the tube at one point on its circumference and is co-planar with the plate. The ring is designed to accommodate either a grill or a wok and support it over a heat source on the plate. The heat source may be either a propane burner or a charcoal fire in which case a wind shield is attached to the edge of the plate.

Abstract: Adjustably spaced vertical heating panels have heated facing surfaces which with end walls and a sliding bottom panel define a vertical heating space wherein chips or other foodstuffs can be cooked.

Abstract: Arcuate shield segments form a collar around the perimeter of a frying pan cooking surface while suspended within the pan side walls for containing splattering grease within the fry pan. Tabs extending from lower edge portions of the shield segments permit attachment to pans having various size openings. Multiple shield segments are removably attached to each other and aligned to surround the pan cooking surface. The segments are removably attached such that a handle removes all segments simultaneously or a single segment when access through the shield wall is desired. Each segment is dimensioned for convenience in cleaning and storage of the multiple segments.

Abstract: A remote control cooking apparatus with stackable cookers including a base. The base has an outer wall, an inner wall and is supported by three support legs. Included is a heating element between the outer wall and the inner wall. An electrical conductor prong is provided. The electrical conductor prong is in communication with the heating element and has a top prong and a bottom prong. Also, included is a rheostat timer. The timer has and a female receptacle capable of coupling with the bottom prong of the electrical conductor prong of the base. A top cylindrical cooker is provided. The cooker has a side wall with an upper cooking plate therebetween. The top cooker has a top rheostat. A cover for placement over the top cooker is included. Lastly, three cylindrical cookers are provided.

Abstract: A cooking and/or boiling utensil for bottom thermal energy application through thermal conduction or through electromagnetic induction. The container has a round horizontal section of austenitic steel, a thermal distribution plate of suitable thickness flush against the container base of a metal with a good thermal conductivity, and a ferromagnetic plate cover against the thermal distribution plate. The ferromagnetic metal plate cover has cover recesses mainly formed as radial slots. The radial slots start at the center and end inwardly of the cover collar. The sandwich unit consisting of the container base, the thermal distribution plate and the plate cover is substantially deformation-proof due to adjustment of the container thickness of the container base and the container thickness of the plate cover on one hand and the length and width of the slots and the diameter of the center on the other, during thermal energy application through thermal expansion.

Abstract: The griddle of this invention includes a temperature adjustment element for adjusting a cooking temperature for a material such as meat and vegetable, a thin plate having a small heat capacity for heating the material, an adiabatic frame for supporting the thin plate with an adiabatic structure, a plurality of heating elements for heating the thin plate, a plurality of temperature sensors for measuring temperatures of a plurality of positions on the thin plate, and a power distribution element for determining power to be distributed to each of the heating elements based on the outputs from the temperature sensors and the cooking temperature.

Abstract: A secondary pan is positionable in a main pan in centered relationship to the main pan on top of pizza dough in the main pan to provide raised radial inner and outer peripheral dough rims of greater thickness than the central part of the pizza dough and radial inner and outer peripheral edges for decreasing the time required to bake the dough. After removing the secondary pan from the main pan, pizza topping is placed on the annular central portion of the dough or baked pizza crust and baked. Each of the pans has an inner and an outer frustoconical wall with the lower base edge of the respective wall being joined to the respective inner and outer base edge of the base of the respective pan. The minor base edges of the outer peripheral walls are joined to the respective base while the major base edges of the inner peripheral walls are joined to the respective base.

Abstract: An annular trough is formed integrally with the rim of a bowl-like wok to provide a place to store and cook ingredients individually while one or more other ingredients are being cooked in the bowl. A cover used in combination with the wok is comprised of sheet metal formed as a truncated hemispherical configuration by metal spinning techniques. The cover mates with the wok in such manner that there is an annular passageway or gap that provides for convection of heat from the bowl of the wok to the trough for keeping ingredients stored therein warm or for cooking other ingredients that are stored in the trough. The cover covers the entire radial width of the trough.

Abstract: A cooking utensil having three layer member includes a thermal retaining space between the intermediate member and the outer member, an air passage formed vertically in a part of the circumference between the side walls of the outer member and the intermediate member, and which is communicated with the heat retaining space, and a thermal retaining activator mounted on the exit of the air passage, and which selectively communicates the space with the atmosphere or not. Air in the heat retaining space is heated by heat transmitted from the outer member and the intermediate member made of material having high thermal conductively is indirectly heated by heat transmitted from the air in the space. Therefore heat energy of the intermediate member is uniformly spread out throughout the whole surface thereof so that heat is not focused at any part of the intermediate member and the food in the inner member which is closedly contacted with the intermediate member is not scorched or burned.

Abstract: A cooking vessel produced from a disc (3) of light alloy or metal includes a bottom (1) intended to be placed on a cooking plate, a burner or the like. The bottom (1) includes a plate (2) made of a metal having properties different from those of the metal of the disc (3). This plate (2) is completely or partially embedded in the bottom (1) and its periphery is preferably adjacent to a groove (4). The bottom of such a cooking vessel exhibits improved resistance to deformation.

Abstract: The present invention provides an improved cooking grate assembly 10 for use with barbecue grills. The cooking grate assembly 10 provides a cooking grate 12 that has an opening 34 and an insert 14 that is removably positioned therein. The cooking insert 14 is securely supported within the opening 34 by the supports 30 that are attached to the cooking grate 12. The insert 14 may have alternative cooking surfaces 64, 66 on opposite sides and may be flipped over to utilize the alternative surfaces 64, 66. Additionally, various cooking inserts 14, 102 having various cooking surfaces 64, 108 can be interchangeably positioned within the cooking grate 12.

Abstract: A cooking pot or boiling pot whose austenitic sheet metal base has an aluminum or copper alloy plate bonded thereto and a cover member bonded to the plate and formed with recesses in which insets are received. The cover member can be composed of austenitic sheet steel and the insets of ferromagnetic sheet steel or the insets can be composed of austenitic sheet steel and the cover member of ferromagnetic sheet steel for use of the pot for conductive bottom heating or for electromagnetic inductive heating.

Abstract: The invention concerns an appliance for heating up and keeping warm of food or beverages comprising at least one food container and one heating element and is easy to operate and to clean as well as allowing an even heating up of food, containing an electrical temperature control preventing overheating.

Abstract: A table-like device is provided for preparing foods. A one-piece tabletop is made of stainless steel sheet metal. The tabletop has a central downward curvature. A heating device is arranged beneath the tabletop for heating the central region thereof. A plate-like heat transfer element, an electric heating element and a plate-like reflector are arranged, one below the other, under the central region of the tabletop for efficiently and uniformly heating the central region.

Abstract: A convenient serving-size pan (10) with flange (13), and flanged lid (11) removably attached by a hinge (14), enabling a wide range of pourable, particulate, and solid foods to be cooked in quantity in forced-air convection ovens. The pan and lid are fabricated of highly heat conductive materials with interior surfaces suitable for direct food contact. Exterior surfaces of the pans are smooth and plain to minimize insulative film coefficients and maximize heat transfer. A vertical stacking system provides effective use of oven space while maintaining sufficient space between pans for effective heat transfer.

Abstract: A method for coating metal cookware includes (a) roughening and cleaning a cooking surface of the metal cookware's inner wall by spraying aluminum oxide of 60-80 mesh onto the inner wall surface; (b) applying a mechanically resistant layer onto the roughened and cleaned cooking surface of the metal cookware by electric-arc spraying at a temperature of 4500.degree.-8000.degree. C., under a pressure of 5-8 kg/cm.sup.2, and with a voltage of 30-40 V and a direct current of 100-300 A, the mechanically resistant layer being made of a metallic material, and (c) applying a lubricative layer, which consists essentially of PTFE (polytetrafluoroethylene), onto the mechanically resistant layer by spray coating until the lubricative layer has a thickness of about 23-36 .mu.m and whereby a pencil hardness of 8-9 H is achieved.

Abstract: A method and device for baking dough or batter comprising at least two heatable plates, each of them having a top side, wherein the dough or batter is automatically put on the first and second heated plates for making pastries, pancakes and the like. The method is characterized in that the dough or the batter is baked on its one side on the top side of the first plate whereafter the partly baked dough or batter, is transferred to the second plate and is baked on its other side. The pastry/pancake, completely baked on the second plate is pivotably transferred to a laying off place. Using the device, a plurality of pastries, pancakes, and the like can be automatically and systematically produced.

Abstract: An improved low-fat non-stick frying device or cookware is provided. The upper cooking surface of the frying device includes a textured surface comprised of a series of wave-like grooves embossed in the surface of the pan. The wave-like pattern of each groove is one-half cycle out of phase with its neighboring adjacent grooves to form an alternating pattern of outwardly extending lands and inwardly extending roots. A raised portion or elevated surface is provided on the cooking surface disposed between the outwardly extending lands. The elevated surface is the primary cooking surface and is further the location of the inevitable initial wearing of the non-stick material. The remaining non-stick material, disposed in the grooves and between the roots is not subject to abrasive action and wears at a substantially slower rate.

Abstract: A multi-zone restaurant type of griddle is modularly constructed so that all maintenance may be done at the front of the griddle housing. The griddle plate is only three-eights of an inch thick with heat being spread uniformly by an aluminum plate in intimate contact with the bottom of the griddle plate. A thermocouple temperature sensing element is located at the bottom of a hole in the underside of the griddle plate so that the element is very near the cooking surface and is sensitive to the temperature of the load on the cooking surface, as distinguished from being sensitive to the temperature of the heating element below the griddle plate. With the modular construction, the front access, and light weight, all of the repairable parts of the griddle may be removed and replaced by one man as distinguished from most prior art griddles where two-man service teams were routinely required because they had to lift and invert a very heavy griddle which had a very thick steel griddle plate.

Abstract: A method and apparatus for maintaining a food product at or above a desired serving temperature wherein a volume of dehumidifier material, such as calcium sulfate, is heated to a temperature greater than the predetermined serving temperature of the food product and positioned in heat exchange relation with the food product, such that heat is transferred from the heated dehumidifier material to the food product and moisture is transferred from the food product to the dehumidifier material.

Abstract: Flat cooking-vessel bottom the outer surface of which is provided with equidistant concentric grooves in the form of circles and coated with two overlying layers the first of which is in contact with the metal and consists of a material with, high radiation heat absorption capacity distributed uniformly over the entire bottom surface and the second layer consists of an enamel or silk-screen paste resistant to abrasion and scratching distributed nonuniformly and preferably in segments and only on the lands between the surface grooves.

Abstract: A multiple unit wok apparatus is provided for simultaneously cooking separate ingredients and, when cooked, the ingredients can be easily mixed together if desired. The individual wok units are attached together.

Abstract: A steel pan, in particular a forged steel pan, has a shaft (3) which is bent backwards at about mid length. The bent back portion of the shaft forms a handle (4) located above the part not bent back.

Abstract: Cooking vessel provided with an imperforate base (6) having a face (6a) adapted to be exposed to a heat source (2). This face has a series of substantially radial grooves (7) and is substantially free from non-radial grooves. The depth of the radial grooves is within the range of one-quarter to one-half the thickness of the vessel base (6).

Abstract: A baking device having surface texturing. The baking surface of a cookie sheet, cake pan, pizza pan or jelly roll pan is embossed with generally rounded protrusions and smaller generally crater-like depressions. These surface features provide the baking surface with a non-stick effect. In addition, the protrusions and depressions provide the baking surface with a scratch and stain resistance resulting from the tendency for the surface features to reduce the visibility of scratches and stains which occur in the upper surface of the bakeware.

Abstract: To provide for both top and bottom heating of baked goods in a portable table-top baking oven, a bottom part (2, 2') is closed off by a removable cover (3, 3') which is essentially dome-shaped, and made of unglazed heat-resistant stoneware. The space beneath this cover defines a baking space. The cover is formed with introduction openings 4, 4', preferably three or four, uniformly positioned about the lower circumference and open at the bottom. The cover is seated on the bottom part which, in one embodiment, retains fuel-supplied heaters, for example three, positioned circumferentially around the outer circumference of the bottom part, heat being distributed through an apertured heat distribution plate 7 beneath a carrier plate (10) for the goods to be baked, and around the outside through a gap (16) between the carrier plate and the dome-shaped cover and into the baking space of the dome-shaped cover; in another embodiment (FIGS.

Abstract: In a frying apparatus, in particular for grilling, an electric heating device with a contact frying surface is positioned in a mainly box-shaped cabinet with an up-turned opening that may be closed at a distance above the contact frying surface by a preferably transparent cover plate. Structure is provided in connection with the cabinet for conditioning the atmosphere above the contact frying surface at a temperature and air humidity suitable for a specific frying operation, together with an air exhaust for the removal of vapor, fatty particles, smoke and smell from the atmosphere. An air flow of a specific quantity and at controlled temperature and passing substantially horizontally is provided across the contact frying surface towards the air exhaust positioned at one lateral wall of the cabinet, a preferably catalytic filtering device being provided in association with the air exhaust.

Abstract: A multiple unit wok apparatus is provided for simultaneously cooking several separate ingredients and, when cooked, the ingredients from each wok bowl can be easily mixed together if desired. The individual wok units are attached together. The individual wok units each have mating lids which, when in place, mate with each wok bowl and form a sealing covering over the bowls.

Abstract: A watercool electromagnetic induction heating wok comprises a power control unit connecting to an outlet of power, an induction coil composed of a hollow tube encircled to connect to the power control unit, of which cool water is filled, a cyclic watercooling system connecting to the outlet of the induction coil, and a water supply apparatus including a storage tank connecting to cyclic watercooling system and a pump connecting to the inlet of the induction coil, respectively.

Abstract: A tetrafluoroethylene base polymer-containing coating composition comprising a dispersion of a tetrafluoroethylene base polymer having a molecular weight of at least 5,000,000 in a liquid medium containing a surfactant, which is particularly useful for coating a fixing heater roller and a cooking utensil.

Abstract: Gas-fired cooking apparatus comprising a combined griddle and broiler unit, including a hinged broiler heat source which can be selectively raised or lowered over the cooking surface of the griddle is disclosed. The heat source is ignited by an electro-mechanical system responsive to the position of the broiler top, and which ignites the heat source only when the top is lowered. An exhaust system is provided for removing combustion products from the cooking surface.

Abstract: A cooking utensil with a generally platelike structure and a recessed or raised image respectively defined in or above the griddle surface for providing an image at the surface of a fried foodstuff.

Abstract: An electric wok includes a bowl-shaped pan which has a bottom side with a receiving space and a support frame supporting the bowl-shaped pan. The support frame has an induction coil unit provided with a heat conductive, electric insulating upper plate and an electric insulating lower plate. The induction coil unit is received in the receiving space of the bowl-shaped pan. The induction coil is connected to an external power source. During a cooking operation, a retaining unit engages the bowl-shaped pan to the support frame.

Abstract: A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.

Abstract: An improved removable cooking surface assembly for the upper movable heated platen of a two-sided cooking device includes a cooking surface device having a planar rigid heat-conducting metal platen with threaded studs bonded to its upper surface, the studs being aligned with bores in an upper movable heat platen, the heat-conducting plate being coated on its lower surface with a layer of non-stick synthetic coating. The coated platen is removably connected with a heated platen and extends in contiguous relation across the lower surface of the heated platen for uniform heat transfer from the heated platen to the coated platen and the food product being cooked. Following cooking of the food product, the upper platen is raised, and the food product remains on the lower grill surface because the coating of the upper surface prevents the product from sticking to the non-stick coating over the heated platen.

Abstract: A cooking device including a deep pan having a funnel located centrally in the bottom thereof through which heat may rise and circulate in the interior areas of the pan. The pan may also include a griddle which acts as a cover, the heat funnel being adjacent the bottom surface of the griddle when the griddle is covering the pan. Heat may channel from the heat source through the heat funnel to evenly heat the bottom of the griddle as it evenly heats the interior of the pan. The invention also includes a novel handle arrangement on the griddle and pan. The handles are lockable in their upright position if desired in order to stabilize and prevent rotation of the griddle or pan when being lifted. A heat cone may also be placed over the heat funnel to somewhat insulate food inside the pan from direct contact with the heat funnel. A cover which will fit over the entire griddle surface, or alternatively, directly over the pan itself, is also included.

Abstract: A stainless steel sheet metal housing has three sets of supports which are vertically disposed, with respect to each other. One or more burners are mounted on the lower most support. A heat distribution member or members are mounted on the intermediate support. Grids or griddles are mounted on the upper most support. All of the burners, heat distribution members, grids and griddles may be lifted in or out of said housing whereby different combination of components may be provided. The heat distribution means may be either a plurality of ceramic briquettes or a radiant metal plate. This way, the charbroiler may be configured in many different ways to accommodate the changing tastes of customers, either in the short term over the course of a day or in the long term over a number of weeks, months or years.

Abstract: A gas cooking appliance for cooking chow mein, pan cakes or the like on a hot plate mounted thereon, which cooking appliance includes a pulse combustion burner installed within as internal compartment of the appliance and having a combustion chamber coupled with a bottom portion of the hot plate to take place pulse combustion of a mixture of gaseous fuel and air supplied thereinto, wherein the hot plate is in the form of a thick metallic plate formed therein with a tailpipe passage which is connected at one end thereof to an exhaust port of the combustion chamber and extends outwardly through the metallic plate to permit the flow of combustion products discharged therethrough from said combustion chamber.

Abstract: The bottom surface of a cooking vessel (1) is provided with a plurality of concentric grooves (3) by form rolling. The grooves are then provided with a coating (5) to absorb radiation heat from a hotplate. Thus in use the grooves absorb radiation heat while the annular surfaces (4), between the grooves which are in contact with the hot plate absorb contact heat. The resulting vessel also has a very strong construction since the annular surfaces between the grooves act as reinforcing ribs.

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: A gas cooking appliance for cooking chow mein, pan cakes or the like on a hot plate mounted thereon, which cooking appliance includes a pulse combustion burner installed within an internal compartment of the appliance and having a combustion chamber coupled with a bottom portion of the hot plate to take place pulse combustion of a mixture of gaseous fuel and air supplied thereinto, wherein the hot plate is in the form of a thick metallic plate formed therein with a tailpipe passage which is connected at one end thereof to an exhaust port of the combustion chamber and extends outwardly through the metallic plate to permit the flow of combustion products discharged therethrough from said combustion chamber.