Abstract: A broiler for fast production broiling of meat products with low levels of pollutant emissions incorporates liquid-cooled trough members that are spaced above respective horizontally spaced radiant elements under a grill for directing grease onto a drip pan that is also liquid-cooled. The radiant elements are heated by respective gas burner tubes that have outwardly inclined gas ports that are directed toward sloping sheet portions of the radiant elements, with convective flow being directed upwardly between vertically oriented flue portions and outwardly from the flue portions by horizontally oriented shield elements that are spaced between the radiant elements and the trough members.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to an open position. At the open position, the upper grill unit is prevented by the connecting unit from being moved to left and right sides of the lower grill unit.

Abstract: A grill device includes a lower grill unit with a lower cooking member, and a frame pivoted to a rear side of the lower grill unit so as to be turnable rearwardly relative to the lower grill unit. The frame has two lateral arms defining therebetween a receiving space and confining the lower cooking member therebetween when the frame is at a closed position relative to the lower grill unit. An upper grill unit is disposed in the receiving space, is pivoted to the lateral arms of the frame so as to be turnable relative to the frame, has an upper cooking member which is registered with and which is electrically coupled to the lower cooking member of the lower grill units, and cooperates with the lower grill unit to confine a cooking space therebetween when the frame is at the closed position.

Abstract: A grill for indoor cooking includes a base which has a grilling surface on a top surface thereof and a stanchion which extends vertically from the base. The grill also includes a filter unit which has a hood having a downwardly-depending post which telescopically engages the stanchion such that the filter unit is selectively positionable in a vertical direction relative to the base. The filter unit includes a selectively removable filtering element for removing contaminants from a medium which emanates from the grilling surface into the air during grilling. A ventilation system creates an air flow for drawing the medium through the filtering element.

Abstract: A grill or kitchen unit for outdoor use, and includes a cooking unit which is translatable between a position over a heat source and a position laterally adjacent to the heat source, for cooling and/or further preparation of foods being cooked within the unit.

Abstract: A frying pan, which has a double-sealed structure and is designed for controlling internal pressure and moisture, has first and second containers, which are combined each other at one ends and have a handle mounted at the other ends, and also includes a concave groove formed on a contact surface of any of the first and second containers, and a packing mounted in the concave groove.

Abstract: A untensil (10) for cooking food, with raised portions (13) in its interior for a cooking with aesthetic characteristics similar to those produced by cooking on a grill, is provided with such raised portions (13) both on its base (11) and on its rim (12′), for improved cooking.

Abstract: A grill having a bi-level tent configuration, a burner assembly and a grill shell. The lower, first tent has an “I”-shaped configuration. The upper, second tent has a plurality of openings. The burner assembly is formed from stamped metal. The upper piece of stamped metal has a raised or embossed area with multi-level ports. The burner and tent arrangement provides even distribution of heat to the cooking surface and flare-up control. The use of stamped metal for the burner assembly provides for a cost efficient and easy to assemble grill.

Abstract: A grill device includes a horizontal upper grill unit with a rear side, a horizontal lower grill unit with a rear side, and a connecting unit. The upper grill unit is superposed on the lower grill unit. The connecting unit interconnects the rear sides of the upper and lower grill units in such a manner that the upper grill unit can be turned rearward from the lower grill unit to a half-open position and to a horizontal fully-open position. When turned to the half-open position, the upper grill unit is retained automatically thereat unless it is pulled upwardly relative to the lower grill unit.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: The present invention provides an electric cooking grill which provides a cooking surface for grilling and an alternate cooking surface for pan flying. The grill incorporates a temperature controlling element and a temperature measuring probe which allows the user to adjust the temperature according to the level of cooking desired. The temperature controlling element and the temperature measuring probe allow a user to effectively control the cooking temperature which is essential to food safety. The grill also incorporates a number of safety features so that unless all essential features are fully assembled, it is disabled to ensure safety.

Abstract: A bacon cooker and method for the microwave cooking of bacon. The bacon cooker includes a cover unit for releasably retaining a microwave permeable container having an open end with an annular, laterally projecting rim. The cover unit is designed to extend over the open end of the container and includes a plurality of cam locks which engage the container rim and force the rim into engagement with the underside of the cover unit. The cover unit is provided with a steam vent which includes an elongate, open ended shaft extending outwardly from the cover into the container. A plurality of radially extending arms are affixed to the shaft in spaced relationship to the cover. A hydrophilic material isi placed in the bottom of the container.

Abstract: A portable cooking apparatus for allowing the user to conveniently cook any types of foods anywhere including outdoors.

Abstract: A barbecue table having a frame and a top connected to the frame. The top serves as a table and is formed by a flat metal plate. A heating element is arranged under the metal plate and connected to the frame. The heating element is mounted on the underside of the metal plate and heats the metal plate allowing food to be prepared thereon.

Abstract: A portable outdoor cooker is provided which includes a round, sheet-like heat transfer plate adapted for easy movement between operative and inoperative positions by a single person. The heat transfer plate has an upwardly facing convex cooking surface with a downwardly directed outer rim around the periphery. The convex cooking surface is smooth and continuous and has sufficient slope to cause any juices produced by cooking food to run off the outer rim. A drip pan is disposed under the outer rim to collect the juices. The portable outdoor cooker also includes a frame assembly with a stand, a suspension device and a shell. The frame assembly is configured to support and position the heat transfer plate, drip pan and burner in relation to one another. The shell includes open top and bottom ends and a sidewall. The sidewall surrounds and deflects wind from the burner. The heat transfer plate rests upon the suspension device and is thereby positioned over the burner in the operative position.

Abstract: A water circulated grill with spaced apart food supporting tubes and with a water catching system including spaced apart collection troughs to receive condensed water dropping from the sides of the water cooled supporting tubes and heat supply source positioned beneath the collection troughs to supply heat upwardly between the water collection troughs to cook food placed on the food supporting tubes and to heat the collection troughs and vaporize water collected therein.

Abstract: A roasting pan for large food items and a support structure. The roasting pan comprises a bottom wall with front, rear, and side walls rising from the perimeter of the bottom wall. The pan is shaped to conform with and fit into the support structure. The pan includes a number of hollow, upward-extrusions or ribs rising from the bottom wall. These hollow upward-extrusions mate with and seat the pan securely upon a similar number of shoulders rising from support members in the support structure. A roasting food-item sits on the upper surface of the hollow upward-extrusions well-elevated above the bottom wall of the pan and above run-off fat and cooking liquids. The bottom wall of the pan slopes downward and inward from rear to front to form a V-shaped channel to carry run-off fat and cooking liquids downward and forward into a sump or well where these are collected and isolated and are accessible by brush or basting tube.

Abstract: THE INVENTION provides a cooking appliance comprising a concave burner pan having a base and a peripheral side wall which together form a windshield and a gas burner disposed within the concavity of the pan, and an engagement formation adapted to mate with a corresponding engagement formation on a cooking surface, whereby such surface is releasably secured to the burner pan. A number of inter-changeable cooking surfaces are disclosed which may be utilized in conjunction with the burner pan.

Abstract: A multi-purpose cooker includes a base having a circular top formed with a plurality of equidistant holes, a heating seat having a bottom formed with a plurality of downwardly extending pins engageable with the holes, a heating member mounted within the heating seat and provided with a switch and a control button on an outer side of the heating seat, a frying pan configured to be mounted on the heating seat and provided with a plurality of slots for passage of oil so as to prevent food from sticking the frying pan, a barbecue grill provided with a plurality of supporting legs adapted to be arranged on the heating seat for roasting food, a circular tray having an annular recess and a central portion formed with a projection, a pot having a bottom formed with a cavity configured to engage with the projection, and a plurality of condiment trays configured to be fitted in the annular recess of the circular tray.

Abstract: This invention presents dual functions in a sole appliance. The present griddle has the feature to be heated by gas or electricity. This makes the griddle portable. The griddle comprising of housing (1) and a plurality of supporting legs (7a, b, c, d)(not shown) and attached to said housing (1) a removable top plate fixture (2), and attached to the interior of the housing (1) a separator plate (15) covering the entire interior area of the housing (1)characterized in that the housing (1) contains an electrical heating device (16), and electrical socket (9) and a gas manifold (17) with connector locking valve (3) the housing contains thermal insulation (21).

Abstract: A reversible, self-contained cooking appliance. A heating plate is suspended between first and second insulating end stands. The heating plate has first and second cooking surfaces on opposite sides thereof and includes an integral heater. The end stands support the heating plate for cooking in a first orientation. One of the end stands is adapted to store the cooking appliance in a vertical position for storage. During use the end stands position a reflector between the heating plate and a support surface so that the reflector minimizes any heat transfer to the supporting surface. In a preferred form a drain is disposed along one end of the heating plate to allow grease and other cooking materials to drain into the reflector.

Abstract: A grill has top and bottom cooking surfaces with the top surface movable upward to load the grill and movable downward onto the food and bottom surface to cook the food. Different cooking surface zones may be heated individually to accommodate the amount and type of food. The top surface is lowered and pressed onto the food at about 140 psi to provide positive contact with the food. The cooking surfaces have grooves through which vapor from a heated marinade cup is channeled to steam the food and drain fat for removal. The marinade vapor replaces fat and natural juices producing a relatively low fat, moist cooked meat.

Abstract: A portable reversible grill apparatus wherein a grill plate having a cordoroy surface on one side and a flat surface on the other with openings in the periphery thereof is removably and firmly held on top of a base wherein a removable pan is held to catch any fluid leaking from food being cooked on the grill plate and passing through the openings in the periphery of the grill plate. Advantageously, the apparatus can be readily and easily assembled and disassembled with the base, pan and grill plate being separable from each other for washing.

Abstract: A portable grill or portable kitchen unit for outdoor use, and includes a cooking unit which is translatable between a position over a heat source and a position laterally adjacent to the heat source, for cooling and/or further preparation of foods being cooked within the unit.

Abstract: A juice removal frying pan which includes an inclined narrow channel formed within the internal chamber of the frying pan. The internal channel has an inlet and an outlet with the inlet being located at the frying surface and the outlet located directly adjacent the upper free edge of the upstanding sidewall of the frying pan. By slight tilting and pivoting of the frying pan, the juice can be caused to flow from the inlet to the outlet to then be dispensed exteriorly of the frying pan.

Abstract: A cooking system and more specifically, a griddle type cooking system having a heating surface wherein a temperature of the griddle heating surface is substantially uniform across the entire surface is provided. This uniform surface temperature is maintained even when food products are placed on only a portion of the cooking surface. The cooking system minimizes overcooking of an outer surface of the food product in order to substantially reduce or eliminate the generation of mutagens or carcinogens while under cooking of the food product is likewise minimized thus eliminating harmful bacteria within the food product. The cooking system includes a sealed cooking medium chamber having a substantially planar top cooking surface, a bottom surface and side walls for housing a heating medium in the form of water.

Abstract: A griddle structure with an oil conductor to direct the flow of oil or grease through through holes out of the griddle plate. One or more collecting devices at the base container of the griddle structure collects grease and may be removed from the griddle plate. The through holes of the griddle plate communicate through holes in an intermediate reflective plate and those in turn, communicate with the collecting devices at the base container. One face of the griddle plate is formed with a flat concave surface to perform multiple functions. The other face has strips across it.

Abstract: A structure is adapted to rest on a top surface of an oven, surrounding a burner of the oven. The structure is adapted to support a pan such that the pan is tilted and positioned above the burner. The structure further comprises a barrier depending outwardly from the structure for keeping the pan from sliding off of the structure.

Abstract: A cooking device includes a base unit, an upper unit hinged to the base unit along a pivot axis, an oil accumulating tray, and slidably retaining device. The base unit defines a horizontal plane, and has a lower cooking plate disposed at an angle relative to the horizontal plane, a plurality of grilling members mounted on the lower cooking plate in heat conducting relationship, and a bottom wall disposed underneath the lower cooking plate. The upper unit has an upper cooking plate disposed therein and movable relative to the lower cooking plate. The lower cooking plate inclines gradually and downwardly from a proximate position relative to the pivot axis toward a distal position, and is formed with a fluid outlet at the distal position to communicate the lower cooking plate with the bottom wall. The base unit further has a pair of engagement portions disposed on the bottom wall and spaced apart from each other in a parallel manner.

Abstract: A grill for cooking food is provided that has an inclined cooking surface with diagonally positioned ribs projecting therefrom. The ribs have a rounded elongated configuration that all point toward a liquid drain. The ribs have liquid flow channels there between to facilitate liquid flow down the incline into a collection vessel. The cooking surface is surrounded by a retaining wall for holding food in position during a cooking operation.

Abstract: A method and apparatus for cleaning grill range units and for removing accumulated grease and other obstacles blocking the grease-carrying conduits in their grease collection systems is provided for cooktops including a grill, a drip pan for collecting grease, a drain opening in the drip pan and a conduit leading from the drain opening to a grease collector. A method of cleaning a cooktop comprises the steps of providing a long semi-rigid but flexible drain cleaner having a length at least about equal to the length of, and a diameter smaller than the diameter of said conduit and inserting the drain cleaner into the drain opening and pushing the drain cleaner through the conduit to remove collected materials therefrom. In preferred methods and apparatus the drain cleaner can have a low thermal conductivity. For example, the drain cleaner can comprise a thermoplastic material such as a nylon rod which is both thermally and electrically insulating.

Abstract: A multi-purpose cooking appliance comprising: a self-supporting base, a lid mountable on the base, a cooking chamber defined between the base and the lid, a heat conductive pan within the cooking chamber, a heat source connected to the heat conductive pan, removable, elongated skewers for supporting food within said cooking chamber, the skewers being formed of a heat conductive material and having a length sufficient to span the length of the conductive pan and rest thereon, and at least one tray including a surface engageable with a surface on said pan to locate the tray within the cooking chamber, the tray being dimensioned to be spaced from the pan.

Abstract: A cooking appliance is provided comprising a grill unit having one or more heating units, a sump basin for collecting grease and other fluids used or generated during the cooking process, a drain opening disposed in the sump basin pan for allowing for the removal of fluid materials from within the basin, and a grease drain conduit extending from the drain opening of the sump basin to a grease receptacle. The grease drain conduit is disposed in sufficient heat-transfer relationship with the cooking unit to maintain the grease and other fluids traveling within the conduit in a flowing state to assist in the prevention of the grease coexisting and thereby obstructing the drain conduit.

Abstract: A cooking griddle for use in combination with an outdoor grill that consists of a flat metal sheet unitarily formed to include opposite side walls, a rear splash panel, and a transverse grease trough formed along the front edge which extends to a right angle bend that aids in proper seating of the griddle on the grill.

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: An apparatus for forming tortillas into baked, oil-free taco shells. The invention may also be used to retain the shape of commercially prepared pre-formed fried taco shells during their reheating, and to hold baked or reheated taco shells during their filling and serving. The apparatus has a series of linear, parallel spaced crests in the shape of inverted, round bottomed "V"s, with such dimensions as to make a form corresponding to an inverted, taco shell shape. The crests have a plurality of perforations to allow for a uniform and rapid forming and baking of the tortillas upon the crests.

Abstract: A cooking device including a lower cooking plate which is positioned at an angle to the horizontal plane of the device has grilling members supported in heat conducting relation and an upper cooking plate movable to a closed position forming a cooking chamber which substantially restrains the escape of vapors and permits the cooking and removal of small pieces or ground foodstuffs. In one embodiment, the device includes a collecting member positioned beneath a downwardly extending portion of the lower cooking plate, which can have an opening and through which liquids emitted from the foodstuffs during cooking can be removed, and into which the foodstuffs after cooking can be collected for removal from the device.

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 device for fat removal from cooked meat product that employs a draining apparatus in a cooking vessel or container. The draining apparatus includes a draining slot array, a draining box, a draining tube and a controller element. Fat and excess liquids, which are liberated during cooking, are drained out of the container through the draining slots, and into the draining box and draining tubes.

Abstract: An energy-efficient barbecue grill includes an insulated top for retaining heat within the cooking area and a drain to remove grease from the cooking surface of the grill. A preferred embodiment of the grill is provided with an electric heat source.

Abstract: The present invention provides a modular roasting pan having a jointer. A plurality of the disclosed roasting pans may be joined together side by side. In each pan, there is formed a liquid collecting basin having a deep guide segment and a shallow guide segment on opposing sides of the pan. The liquid collecting basin is defined between a raised roasting block and a sidewall structure. On the segments of the sidewall extending transverse to the deep guide segment of the basin are formed joint slots. An elongate tongue is formed on the sidewall segment extending along the shallow guide segment of the basin. On the ends of the tongue are formed two stoppers for inserting engagement with the joint slots of another pan. Two or more pans are joined together by first inserting the tongue of one pan into a joint slot of another, then sliding the first pan relative to the second pan until the two stoppers of the first pan are both inserted into respective joint slots of the second pan.

Abstract: A cooking apparatus uses a cooking grid having an upper surface with a series of parallel rails and parallel valleys. The cooking grid has a continuous upper surface such that juices and other drippings from food which is being cooked upon the upper surface cannot come into contact with a heat source such as an electrical heating element. The grid further prevents flame from striking the food disposed on the top of the grid. The heat source may be an electrical heat source disposed within the grid. Alternately, the heat source could be separated from the grid by air. Another alternative as the heat source as part of a heating assembly upon which the grid is disposed. A multi-finger utensil is used with the grid. The grid is made of sections with grease seals between them.

Abstract: A pan is provided for baking taco shells in an oven for holding the baked shells while filling and serving. The pan has a plurality of elongate parallel tapered ridges with troughs between the ridges. The inverted shell is placed astride a ridge. As the shell is pushed onto the tapered ridge it is gradually opened up. It is held in this open position during baking and retains this open configuration when turned upright and seated in a trough where it is fully supported during filling and serving. At each end of the trough, a stop element slopes upward from the bottom of the trough. It is high enough to retain any spilled contents in the trough as well as preventing the tacos from sliding off the pan when tilted. The stop element also serves to facilitate grasping of the filled taco from below by gradually lifting up the taco as it is slid along the trough and over the stop element.

Abstract: The invention pertains to a novel cooking utensil for use in cooking food together with a conventional cooking vessel such as a covered skillet. The cooking utensil comprises a thin, substantially planar food-supporting cooking member having a bottom surface shaped substantially identically to a lower, inner surface of the conventional cooking vessel so that the food supporting member will substantially completely cover the lower, inner surface of the cooking vessel in flush contact therewith when the food supporting member is placed in the vessel, and handle means integrally connected to a central portion of an upper surface of the food supporting member for lifting and handling the food supporting member. The food supporting member preferably has a uniform thickness significantly smaller than the thickness of a bottom wall portion of the cooking vessel, and a continuous surface so that fluid cannot pass therethrough during a cooking operation.

Abstract: A skillet having a grease tray slidably mounted within a track system, the latter comprising a pair of rails mounted to the underside of the cooking surface. A plurality of apertures in the center of an inclined cooking surface directs grease formed on the cooking surface to the tray thereinbelow. A lid on the underside of the surface is variously adjustable by the user so as to regulate the amount of grease being drained from the cooking surface. The tray has a spout or funnel at the front end thereof to enhance drainage of the grease therefrom. Flanges at the corners of the tray preclude spillage at the corners during pouring.

Abstract: An apparatus and method for cooking food which includes the utilization of heat conductive bar members arranged to be placed over the heat surface or source, with the bar members spaced apart at a distance of between about 1/8 of an inch and 11/4 of an inch. The heat-conductive bar members are supported a thermally conductive barrier such as aluminum foil.

Abstract: System for draining and collecting of the gravy and juices produced by a barbecue grill. The system can incorporate an inclined surface to drain gravy and juices to a container located exterior to the grill. Alternatively the system can utilize a separate chamber within the grill for collecting the gravy and juices. The system can incorporate a free-spinning half grid for enhancing even cooking. The system can be used with various types of heating sources including charcoal, gas and electric. By using an electric heat source, the gravy and juice can be further drained through the electric heat source to a collector.

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 combined unit for cooking, heating and/or gratinating food comprises a support member (12) on which rests a pair of vertically spaced plates (20, 26). The lower plate (20) is adapted to receive food to be gratinated while the upper plate (26) is adapted to receive food to be cooked and/or heated. The unit comprises means (36) for deflecting heat over the food on the lower plate and under the upper plate to cook and/or heat thereon.

Abstract: A saucepan is provided which includes a base (1) delimited at its periphery by a rim (2), and a plate (4) arranged against the inner surface of the saucepan's base. The saucepan further includes a device which moves the plate away from the base. This moving device is actuated by a control member and is located between the plate and the base.