Abstract: A cooking apparatus having a lower cooking platen and an upper cooking platen mounted on a plate support arm for swinging movement between a lower cook position and a raised position inclined upwardly from the lower platen. The rearward portion of the lower platen is heated by a gas fired infrared heater having a combustion chamber vent passage formed along the rear of the combustion chamber. A combustion observation window is provided in a forward wall of the combustion chamber of the rear infrared heater, and an electrical heater is provided for heating the forward portion of the lower platen and arranged so that the observation window can be viewed from the front of the cooking apparatus. The platen support arm has an arcuate intermediate portion that slidably extends through an opening in a rear cover on the cooking apparatus.

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 preferably have means for detachably interlocking each unit with another, similar unit. Embodiments include double, triple, quadruple and higher multiple unit wok assemblies.

Abstract: Balanced cookware construction is set forth wherein the typically unbalanced construction of cookware is balanced by the inclusion of counter-balance weight material sandwiched within a forward portion of cookware diametrically opposite the securement position of handles to such cookware. The counter-balance material is secured between laminated layers of the cookware for ease of cleaning, storage with comparable utensils, and effecting complete surface positioning of the underside of cookware to a heating surface utilized with cookware.

Abstract: A baking plate comprises a stone slab inserted in an annular metal support. The metal support has a peripheral recess facing the slab and a high-temperature-resistant bonding resin is inserted between the metal support and the slab filling the said recess.

Abstract: The cooking assembly directs initial hot gases from a heat source against a heat semiconductive base. It then guides the gases to flues behind partitions that define sides of a cooking chamber. The gases flow over the partitions, down past food to be cooked, and then out vents. A uniform temperature distribution is achieved in the cooking chamber. The cooking assembly can be a barbecue cooker.

Abstract: A controllable temperature grid assembly (1) on which food can be cooked or defrosted is provided which includes an array of spaced tubular members (3) interconnected to form a generally planar grid (4) on which food to be cooked or defrosted can be placed for cooking or defrosting, with the hollow interiors of the members (3) also being interconnected to form a circulation flow path (5) for a heat exchange medium. The assembly (1) also includes heat exchange means (6) in fluid flow communication with the heat exchange medium circulation flow path for extracting heat from or supplying heat to the heat exchange medium. A thermostat is provided in the heat exchange medium for controlling the temperature to which the heat exchange medium is heated or cooled being recirculation through the tubular members (3).

Abstract: In order to reduce the tendency of foodstuff to adhere to a cooking surface, that surface is provided with an uneven surface formed with closely-spaced peaks or corrugations, normally in the form of concentric grooves. The surface may additionally include a layer of "Non-stick" material which further reduces the likelihood of foodstuffs sticking thereto.

Abstract: A gas fired radiant griddle assembly employing a series of perforated ceramic tiles to define a burner surface positioned beneath the griddle. The center area of the assembled ceramic tiles is blocked off so as to define an annular burner surface to minimize the temperature gradient across the griddle surface and the hot combustion effluents are drawn by convection beneath the griddle surface and out the rear corners of the combustion chamber beneath the griddle to heat the peripheral and corner portions of the griddle and further minimize the temperature gradient across the expanse of the griddle.

Abstract: A home bakers' hearth accessory produces hearth-baked bread, pizza and the like in a common stove or range, these baked products having quality which is comparable to the breads produced in old world commercial-type bakers' ovens. An aluminum sheet formed with an upwardly extending flange on its peripheral edges contains and retains removeable quarry tiles to provide an improved means for baking perfect hearth-baked bread in a common stove or range oven.

Abstract: A composite material comprising a layer of ferritic stainless steel of up to 0.005 inches thickness covered on both sides by a layer of austenitic stainless steel of up to 0.005 inches thickness and suitable for induction heating. A second composite material comprising the material above further bonded to an aluminum layer and another layer of austenitic stainless steel. Cookware made of both types of composite material.

Abstract: Food press has a cooking plate which rests upon a grill for heating and rests upon a food material for the cooking thereof when the food material is on a grill. A skirt surrounds the top and sides of the cooking plate, and the cooking plate floats with respect to the skirt. A manual handle is provided to lift the skirt and lift the cooking plate. A pin in the cooking plate engages in a slot in the skirt so that the cooking plate can be held in a raised position within the skirt to hold it above the grill for some cooking circumstances.

Abstract: An improved removable cooking surface assembly for the upper movable heated platen of a two-sided cooking device is disclosed. The assembly includes a planar rigid heat conducting metal plate which is coated on its lower surface with a layer of non-stick synthetic plastic material. The coated platen is removably connected with the heated platen and extends in contiguous relation across the lower surface thereof for uniform heat transfer from the platen to the food product being cooked. Following cooking of the product when upper platen is raised, the food product remains on the lower grill surface since the coating of the upper surface prevents the product from sticking thereto. After extended use, the cooking surface assembly is easily removed from the upper movable platen for refurbishing or replacement.

Abstract: A rapid cooking apparatus for use with an egg frying utensil, the utensil including a handle and a plurality of egg confining tubes, is provided which substantially decreases the time in which eggs are cooked upon a griddle. The apparatus comprises a plate for superimposed seating upon the utensil tubes and serves for radiating heat downwardly, an aligning structure carried by the plate for cooperatively associating the plate with the utensil handle, and a lifting structure for guiding the plate member into and out of cooperative association with the utensil handle.A method for decreasing the cooking time of a plurality of eggs upon a griddle, the cooking being substantially without browning, is also disclosed.

Abstract: A compact two-sided cooking device is disclosed for use with an existing grill to permit two-sided cooking of food products, such as hamburger patties, on a relatively limited basis. The device includes a cooking assembly having an electrically-powered cooking platen which can be selectively positioned on food products on the grill for effecting accelerated two-sided cooking thereof. The present cooking device has been particularly configured for use in conjunction with, and for rocking movement on, a commercially-sized restaurant grill, and provides greatly reduced cooking times so that a customer's order can be freshly and efficiently prepared even during relatively slow business hours.

Abstract: A method of wok cooking in a utensil having a generally flat bottom cooking area and a generally upwardly facing food retaining shoulder which is elevated alongside the cooking area and extends toward an upwardly extending wall, comprises cooking the food on the cooking area and shifting cooked food from the cooking area onto the shoulder means on which the food is drained of cooking oil and kept warm. Also disclosed is an improved multi-hump shoulder structure with oil drainage channels.

Abstract: A frying device for foods comprises a metallic frying member, cast from an aluminum alloy, with a plurality of oil-filled pores and cavities of specified defined size which act to prevent the food being fried in the device from sticking to the metal frying member. The walls of the frying device are provided with a plurality of openings to enable cooking gases to escape. Less than 50% of the surface oil as is used in conventional roasting devices is required in my device.The device and method are particularly adapted for the production of multilayered food products, where a plurality of layers of a product are automatically laid down in timed sequence within the roasting device.

Abstract: Pre-stretched pizza dough is placed on an imperforate thermally conductive disk having an up-turned circumferential lip. The disk is placed in a flat-bottomed pan (either before or after the dough is placed on the disk), the bottom of the pan having two finger holes which are sealed by the disk. A cover shaped to permit stacking of pans is placed on the top of the pan to provide a substantially sealed enclosure, and the pizza dough is left in the enclosure for a period of time, both for storage purposes and to permit the dough to rise and enhance its delicacy and flavor. Then the cover is removed and the disk is pushed out of the pan through the finger holes. The dough is then covered with desired pizza food ingredients and the disk is placed in a cooking oven.

Abstract: Food press has a cooking plate which is carried by a handle. A skirt surrounds the top and sides of the cooking plate and is floating with respect to the cooking plate. The cooking plate has sufficient thermal mass so that, when it is heated on a food grill surface for hamburgers, for example, and is thereafter placed on top of a frozen hamburger patty on the grill surface, the cooking plate has sufficient heat therein to cook the top of the hamburger patty while the grill surface is cooking the bottom of the hamburger patty.A non-stick surface is created on the cooking plate by hard anodizing the cooking plate, coating it with shortening and then heating the cooking plate at about 575.degree. F. for about 20 to 30 minutes to produce a golden brown colored non-stick surface.

Abstract: Improved cookware is disclosed having non-ferrous metal sidewalls and a natural stone bottom central portion. The non-ferrous metal sidewalls preferably are formed of an aluminum alloy having a coefficient of thermal expansion substantially equal to the coefficient of thermal expansion of the natural stone bottom. The natural stone bottom preferably comprises an iron-rich amphibole rock, and in the particularly preferred embodiment comprises hornblende.

Abstract: A griddle includes a thick metal plate having a cooking surface and is heated from below by four infrared gas burner units. A deflector plate is mounted adjacent the outer edge of the two outer burner units and is upwardly bent at about a 45.degree. angle for deflecting infrared energy near the outer edges of the two outer burners toward the outer extremities of the bottom of the plate for producing a uniform surface temperature over the cooking surface.

Abstract: A closed top pulse combustion burner for a flat cooking surface. The burner comprises a shallow rectangular box-like combustion chamber with its top providing a cooking surface area. Pulse combustion operation of the burner promotes high thermal efficiency. An internal baffle arrangement in the burner box provides a high degree of temperature uniformity at the cooking surface. The rectangular configuration of the burner unit allows modular construction of multiple burner units which can be individually operated at different times and/or temperatures.

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 baking plate is provided, which is adapted to cooperate with a second baking plate to define a cavity for receiving dough to be baked. The baking plate has on one side a generally flat dough-treating surface and on the opposite side a rear surface. The rear surface of the baking plate is formed with at least one channel by which the flexural stiffness of the baking plate is reduced. At least one adjustable stressing device is connected to said rear surface of said baking plate on opposite sides of said channel and operable to subject said baking plate to an adjustable initial bending stress in such a manner that said channel is contracted to an adjustable extent transversely to the longitudinal direction of said channel and that an adjustable convex camber is imparted to said dough-treating surface.

Abstract: A pizza cooking utensil comprising a housing having one open end adapted to be disposed adjacent the hot surface of a cooking grill and the opposite end closed by a removable cover, a partition provided in the interior of the housing separating the interior of the housing into two chambers, one chamber being adapted for surrounding or encasing a pizza serving to be cooked and the other chamber being a moisture chamber or water reservoir chamber, valves interposed between the two chambers and operable to selectively admit a quantity of moisture into the chamber surrounding the pizza section for facilitating the rapid and efficient cooking of the pizza section. The utensil eliminates the need for the usual relatively large and expensive pizza oven and renders the serving of pizza in a fast food establishment a feasible operation.

Abstract: A cooking utensil is disclosed for use on a barbeque-type device which includes a bowl for containing a heating medium. A generally planar cooking surface has peripheral dimensions less than the cross dimensions of the upper rim of the barbeque bowl. Handles project outwardly of the cooking surface generally coplanar therewith for supporting the cooking surface on the bowl rim. Divider flanges separate one side of the cooking surface into distinct cooking sections. A stop flange is disposed about a portion of the periphery of the opposite side of the cooking surface. The divider flanges and the stop flange prevent the cooking utensil from sliding off of the rim of the barbeque bowl.

Abstract: A portable apparatus is provided for cooking eggs on a heated cooking surface or grill and includes a frame with a plurality of rings carried on the frame. Each ring is adapted to be disposed on the grill and to receive a shelled egg therein. A peripheral wall means is provided for enclosing the rings. A removable closure assembly is provided for being positioned over the rings and includes (1) a cover at least coextensive with the peripheral wall means and adapted to engage the peripheral wall means, (2) an open top container mounted on the cover and defining a reservoir for receiving a predetermined quantity of water therein, and (3) means for defining an unobstructed orifice through the cover and communicating with the interior of the container for metering the water at a predetermined rate onto the grill.

Abstract: A baking sheet is disclosed which is particularly useful for baking relatively thin confections, such as cookies. Means are provided for preventing the browning or charring of edge portions of the cookie during baking by reducing the transfer of heat to these edge portions.

Abstract: A baking plate arrangement comprises a frame and a plate connected thereto. The plate is secured to the frame by means of rivets extending through the plate and the frame. Each rivet hole in the plate is of an area 1.0-4.0 times the sectional area of the rivet shank, each rivet hole in the frame being substantially of the same area as the cross section of the rivet shank. The number of rivets is relatively high when the plate rivet holes are small, whereas the number of rivets is relatively low when the plate rivet holes are large. A small interspace is provided between the head of the rivets and the plate when the arrangement has room temperature. The advantage of this baking plate arrangement is that it keeps the stresses in the plate at a low acceptable level. Furthermore, the arrangement is very simple and inexpensive.

Abstract: A cooking grill structure for utilizing the heat from deep fat fryers has a grill plate and a heat pipe extending into the cooking oil. Water is utilized as the liquid medium in the heat pipe, and condensation is distributed over the grill plate to provide uniform heating and prevent accumulated forces. Distribution is achieved by a relatively small channel that uniformly spreads the heat while preventing the production of unduly large pressure forces. To achieve greater transfer of heat from the cooking oil to the liquid medium in the heat pipe, heat transfer assistance approaches, such as fins or small diameter tubes to provide a flash boiler effect may be used. Also, more than one heat pipe may be used, and the grill plates may be interlocked to provide a continuous grill surface.

Abstract: A portable and trailerable cooking and smoking apparatus comprising a housing enclosing the cooking and smoking space; a perforated shelf inside the housing in the upper portion thereof for supporting materials to be cooked or smoked; a slideable drawer capable of being selectively positioned from entirely within the housing to entirely outside the housing and serving as a fire box with an adjustable damper, and with an outlet in the rear portion thereof for the passage of smoke into the internal space of the housing; and a smoke outlet in the housing upper portion.

Abstract: Apparatus for heating food, such as a serving of partially or fully precooked french fried potatoes supplied in a refrigerated or frozen state and requiring heating for being eaten, comprising a blower for blowing air, a heater for heating the air, a support for holding a receptacle containing the food in position for heating of the food by the heated air, and a system for causing the air to sweep through the receptacle and blow over and around the food in the receptacle for rapidly heating the food solely by the air. And a method of heating the food involving maintaining a receptacle holding it in a stream of high-velocity heated air and constraining the air to sweep through the receptacle and over and around the food in heat exchange contact with the exposed surfaces of the food.

Abstract: A hot plate that is readily placeable upon a lantern in order to use the lantern heat for cooking foods upon the hot plate, the hot plate including a grill, and which in one design of the invention, additionally includes a wrap around side wall placeable around the grill and a cover fitted on a top edge of the wall, so to form an oven over the grill.

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 combination cooker for popcorn, pizza, shish kebabs, and deep frying which includes a base having a heating element therein supporting a bowl-shaped body. Either a tray or shaft-carried basket is supported by the upper rim of the bowl-shaped body of the cooker over the heating element in the base.

Abstract: A flexible non-stick liner of thin plastic sheet material such as tetrafluoroethylene polymers is arranged to rest in readily removable covering relation on a heated cooking surface, keeping the cooking surface substantially clean. The liner can be easily removed and replaced, stays substantially clean, can be wiped clean if desired. It is especially suitable for omelet pans, facilitating the rolling and sealing of cooked omelets. The liner is also suitable for flat surface grills, cooking plates, fry pans, deep-fat cooking vessels, stew pots, baking pans and tins, sauce pans, skillets, roasting pans, pressure cookers, and the like.

Abstract: An electric crepe maker having a base and a separate skillet-like crepe-making-pan. The base has a heating plate with a configuration which is complementary to the inner surface of the pan whereby the pan is adapted to be supported thereon in an inverted position in heat exchange contact therewith during the cooking of a crepe on the outer surface thereof. The crepe pan may also be supported on the heating plate in an upright position for cooking other foods in a conventional manner. The crepe pan is provided with an insulated handle and the heating plate is provided with a heating element which is controlled by an adjustable thermostat switch.

Abstract: A device for cooking food, such as an omelette or the like, includes a base portion for supporting the device above a suitable surface, such as a countertop or table. A heat conductive grid or surface is mounted on the base and includes one or more controllable heating elements which may be removably connected to a source of electrical energy. Two cooking pans or skillets ae positionable on the heating grid and aligned thereon by suitable guides which may be integrally molded with the grid. Each pan includes an insulated, grippable handle portion to facilitate handling thereof when the pan portion is heated by the grid. One of the pans includes a connecting flange for pivotally coupling the pan to a hinge secured generally in the center of the heating grid to allow pivoting of said pan about the hinge.

Abstract: An electrical frying pan comprises a metallic cooking pan having a flat base against the undersurface of which there is held in close thermal contact a wire or foil type heating element by a body of thermally insulating material disposed above a metal plate. A fastening bolt secured centrally to the base of the pan extends downwardly through the metal plate and the insulation thereabove, then receives a first nut to hold the various parts in their assembled positions, then extends downwardly through a base housing and then receives a second nut to secure the cooking pan to the base housing. A handle is usefully integrally formed with the base housing to extend outwardly therefrom and a mating cover can also be provided.

Abstract: A device which selectively forms either a fireplace fuel stove or a cooking grill and which is characterized by its simple all metal knockdown construction to be readily transported for indoor or outdoor use. This fireplace and grill device includes a pair of opposite end members, a bottom, a front, and a rear plate extending between the opposite end members, hooks formed integral with these plates and removably connecting the latter to the end members, and grill plates removably engaging the upper portion of the rear plate and adjustable in height relative thereto.

Abstract: A cooking stand and cooking stand assembly are provided which can be readily assembled and dismounted for use indoors or outdoors; the stand comprises an upstanding supporting frame including at least one pair of retaining bars including an upper bar and a lower bar defining a slot therebetween; and a support member having an upper cooking surface and including at least a pair of spaced apart retaining arms extending from one side of the support member and adapted to removably sit in the slot, whereby the support member is held in the frame to dispose the cooking surface horizontally.

Abstract: An improved portable grill construction employing a hood pivotally mounted to an underlying grill tub which supports a grilling grate and a heating element in spaced relation is described. The hood and the tub are manufactured from identical lightweight shells each having a deep portion and an adjacent shallow portion, which are mounted in confronting symmetrical relation to define a closed contour when the hood is closed. The top surface of the hood is apertured, and a separate insert member adapted for holding a container for food or liquid to be heated when the hood is closed, is removably mounted in the aperture and is so dimensioned as to yield an air-permeable gap around its entire periphery for efficient heating of the container. The hood is associated with the tub through a U-shaped member which folds flat when the hood is closed to define a carrying handle.

Abstract: Disclosed is a cooking utensil capable of cooking food without burning, which is characterized by the fact that the inner side of the bottom plate thereof contains a circular concave at the center thereof, radial rows of concaves disposed outside the circumference of said central circular concave and as many radial rows interposed one each between the adjacent ones of said first radial rows and each consisting of a circular concave and two convexes disposed opposite each other across said circular concave and the bottom side of said bottom plate contains convexes and concaves respectively at positions exactly corresponding to those of concaves and convexes on the inner side.

Abstract: A glass-ceramic plate cooking surface comprises a glass-ceramic base layer which allows penetration of thermal radiation having a wave length of from 0.7 to 5 microns and a top covering layer smaller in thickness than the base layer which is tightly joined to the base layer and absorbs the radiation with wave lengths of 0.7 to 5 microns. The glass-ceramic plate cooking surface can have the heating areas indicated by design and can be provided with an additional layer to avoid asymmetric stress and strengthen the cooking surface.

Abstract: Disclosed is a plug-in circuit arrangement for a ventilated range which permits a single, manual switch to control the level of heat output of the rear electrical heating unit in a surface cooking plug-in cartridge and also the level of heat output of a plug-in broil unit depending upon which of the two is inserted in the range, with the wiring of the receptacle and the broil unit combining, when the broil unit is plugged in, to operate the motor of the ventilating fan automatically whenever the broil unit is energized by the control switch, the same control switch, when actuated, energizing only the rear heating unit of the surface cooking cartridge, and not the ventilating fan, when the surface cooking cartridge is plugged into the range.

Abstract: Device for grilling and broiling food comprising an electrically heated lower plate member adjacent to one end of which is provided an upstanding turret element on which an upper plate member, also electrically heated, is pivotally and adjustably supported so as to perform the cooking operation without, as a consequence exerting any pressure on the food product. Further modified embodiments disclosed herein reveal various concepts for supporting the upper plate member in an adjustable manner.

Abstract: The crepe pan is such that it is adapted to distribute the batter over the flat exposed bottom surface of the bottom of the pan; a base locates and supports the pan in position and is so dimensioned as to surround the flame and distribute the heat evenly over the flat bottom of the pan; the weight distribution of the pan and its handle being such that the pan will be firmly seated around a suitable flange on a shoulder adjacent the flange of the substantially cylindrical base.

Abstract: A hot plate with a base and a heater plate, both the heater plate and the base being hollow and filled with an expanded and voluminously enlarged foam epoxy encapsulating the lead and power wires and pressing the electric resistance heater ribbon firmly against the ceramic top deck and extruding around the closure plate to seal and secure the entire heating plate and base in single unitary units. The method disclosed includes the pouring of the foaming epoxy system wherein the epoxy expands and creates a pressure within the cavities or chambers of the hot plate and urges the resistance heater firmly against and in intimate engagement with the top deck of the ceramic panel by reason of the growth of the foaming epoxy which seals and insulates against heat migration.

Abstract: An electric cooking appliance wherein a removable cooking grid is provided with a latch-receiving slot at its side to enable the cooking grid to be readily removably connected to a cooking appliance housing. A spring wire latch is uniquely shaped and rotatably mounted on a side wall of the appliance housing for cooperating with the slot for reliably retaining the cooking grid on the appliance.

Abstract: A cooking utensil including pan, base, and cover elements, each formed with annular outwardly extending flanges or lips about its periphery for cooperative stacking engagement to provide a portable oven or the like. The utensil is particularly useful for the baking of pizza or the like on a stove top, an electric hot plate, or over a camp fire. The base and pan elements have a specially configured construction including a plurality of openings in the sides thereof such that when stacked together, they cooperatively provide a heat-deflection chamber to direct the heat from a source below the base into an oven chamber formed between the pan element and its matching cover. The pan element also includes an annular trough or ridge to hold additional batter which, when heated, rises to form a thickened edge crust about the pizza.

Abstract: A grill for hamburgers and the like having a grilling surface comprising about 25% but no more than about 75% Teflon, with the remainder being metallic. The Teflon is provided in the form of discrete Teflon bodies disposed in recesses in the grill surface, each Teflon body being held by retention means. The foods to be grilled retain the characteristics of a grilled food, and the surface provides a grill surface with long-lasting anti-stick characteristics.