Abstract: A flame suppressant marinating grill overlay and method of use having raised outer edges, gutters and ridges, said ridges being disposed between said gutters. The ridges contain holes. The flame suppressant marinating grill overlay is placed over the cooking surface of a conventional barbecue grill, food is placed on top of the flame suppressant marinating grill overlay and the conventional barbecue grill is operated as usual. The gutters collect accumulated food juices which serve to marinate the food being cooked and prevent the food from drying out. Excess food juices may escape through the holes contained in the ridges. The flame suppressant marinating grill overlay also serves to protect the food being cooked from burning due to flareups.

Abstract: A cooking grill for cooking over open flame having multiple parallel grids which are capable of displacement relative to each other, with the grids, comprised of channels which are offset from each other. The displacement of the grids and the offset of the channels controls the amount of flame which reaches foods placed upon a top grid.

Abstract: A defroster having storage area for storing a heat releasing substance and a defrosting plate having a product supporting surface surrounded by an upstanding perimeter edge wall and arranged above the storage area in heat exchange relationship therewith has a receiving groove extending around a portion of at least one perimeter edge of said defrosting plate for receiving ice water which results from defrosting of a frozen food product positioned on the supporting surface of the defroster. The storage area includes a hot water reservoir in a first embodiment and the storage area includes a mounting tray for holding a heating element in a second embodiment of the invention. The defroster also includes a cover which covers the product supporting surface, The defroster enables frozen food products such as raw meat and fish to remain fresh after defrosting, and is an improvement over defrosting at room temperature, defrosting in a microwave oven, or defrosting in a refrigerator, etc.

Abstract: An improved cooking device is provided for fat-free or low-fat frying of foods. A combination frying pan and removable insert allows the drainage of excess fat without interruption of the cooking operation. Fat is collected on the convex cooking surface of the insert and drains radially outward toward apertures disposed above a grease reservoir located in the outer bottom periphery of the frying pan. The insert overlies the reservoir and may be easily removed and replaced during the cooking operation. The pan fits over standard size electric burners.

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: A broiler having a cabinet with spaced burners therein and grill sections above the burners. Inverted V-shaped radiants above the burners direct radiant heat outwardly and upwardly onto the grill sections. Deflector members above the radiants deflect convected heat passing around the radiants also outwardly onto the grill sections. Baffle elements directly over the deflector members and located between the grill sections prevent greases, etc. from dripping onto the deflector elements. An inclined drip pan is water cooled to prevent greases, etc. dropping from meat on the grill sections from burning and consequent smoking.

Abstract: A multi-purpose poultry roaster and baking rack which has a drip pan, and an assembly of wires which forms a plurality of upwardly directed generally vertically oriented skewers positioned about the periphery of the interior surface of the drip pan, and a centrally located upstanding prong formed of the middle portions of the wire assembly, so that poultry or other similar foods can be roated on the inner prong, while potatoes, or apples, or other similar items can be baked on the skewers located about the periphery of the interior surface of the drip pan. The wire assembly is held together by interlocking notch and apex portions of the wire, and held to the drip pan by additional wires affixed to the assembly of wires, and curved to align with holes located about the periphery of the drip pan.

Abstract: A belt grill or belt cooking apparatus, of the general type previously known for rapidly cooking meat, grilled sandwiches, etc. in a travelling path through the apparatus, has improvements enabling the belt cooking grill to impart grill stripes or grill patterns on the product as it is cooked. In one embodiment the improved belt cooking apparatus has upper and lower heat platens with ridges or other types of embossings, with the moving belts being formed of a flexible material capable of good heat transfer and good wear resistance at elevated temperatures. The ridges or embossings press the belt into the food product, causing greater heat transfer at the ridges than between them, and thus forming a series of grill stripes on the product while the product is also cooked.

Abstract: The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle.

Abstract: A cooking protective food support that includes a plurality of raised portions and a plurality of lower portions supports food to be cooked and collects cooking food juices. The support retains the cooking food juices so the food is self-basted or rehydrated. Additionally, the support retains the cooking food juices to prevent flare-ups that often occur when the cooking food juices come in direct contact with the heat source. The food support is invertible so that cooking food juices on the surface that is not supporting the food are burned away by the heat source.

Abstract: A container for the storage and disposal of liquids, such as liquid fats, oils and suspended greases, comprising a receptacle with interior walls impervious and resistant to such liquids and, contained within the receptacle, material capable of absorbing such liquids which is comprised of one or more pads of absorbent material, such as paper or other fibrous or filamentary pulp products, aligned in adjacent planes, whereby a plurality of cavities is formed in the container to accept liquid introduced to the container for absorption by the absorbent material.

Abstract: An apparatus for cooking food stuffs especially for frying batter into tortillas. The apparatus has two separate cooking areas. One area has an upper and a first lower heating surface for precooking the tortilla and one area has a single second lower heating surface for additional preparation of the tortilla such as adding and warming a filling or finishing the cooking of the tortilla batter. There is a separate temperature control for each cooking area, an on/off switches and power on indicator light for each cooking area. The apparatus has a tension means that biases the upper heating surface in an open position relative to the first lower heating surface. The heating surfaces have a coating on them to reduce adherence of food stuffs during cooking and to aid in the cleaning of the heating surfaces. There are suction cup feet on the lower housing to reduce any undesirable movement.

Abstract: A barbecue grill insert is provided that consists of a plate with a raised rim that is fabricated out of disposable heavy duty heat resistant material. The plate is perforated and when placed upon a permanent cooking grid of the barbecue grill will protect the grid from fluids coming from food thereon. In a modification the insert is so constructed that it can be properly positioned on the bars of the cooking grid so that the fluids from the food will drip down between the bars through the perforations in the plate.

Abstract: A stove top grill assembly having a contoured base defining an annular channel about an opening within the placement over a burner of a stove. A grill plate having a plurality of aligned parallel grooves therein each having oppositely disposed slots at their respective ends. The grill plate rest on the perimeter edge of the base in spaced relation to the opening and annular channel which is filled with water to catch the grease.

Abstract: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a pulrality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: A bacon pad made of liquid absorbent wood fibers is suitable for cooking bacon in a microwave oven. The pad is made as a three-ply laminate, with a corrugated center ply sandwiched between two flat outer plies. The pad is designed to absorb fat from the bacon while maintaining adequate mechanical strength. In one version, the pad is formed with angled barriers to positively prevent liquid fat from flowing off the pad.

Abstract: A drip-pan apparatus is used to collect meat drippings from meats placed on a grill positioned above the apparatus. The apparatus has several inclined channel members each of which includes a lower section of a wide, U-shaped cross-section, and an upper section of a narrow, U-shaped cross-section placed within the upper end of the lower section at the lower end thereof. Each of the lower and upper sections has several positioning holes formed along the length thereof. A pin is inserted through selected positioning holes of the lower and upper sections. The side walls of the lower ends of the lower sections have oval holes which are positioned in a line. A lower coupling rod is inserted through all of the oval holes of the lower sections and has several cavities formed along the length thereof which are engaged with the side walls of the lower sections.

Abstract: A cooking grill designed to overlie a conventional outdoor barbecue is disclosed having a portable, unitary cooking surface that includes both a griddle section and a charbroil section to allow for the simultaneous and efficient frying and charbroiling of food over the barbecue. Preferably, depending arms are attached to the underside of the unitary cooking surface and are spaced to support the surface when removed from the barbecue such that the surface may be used to serve cooked food. The downwardly depending arms are also located and sized to prevent lateral movement of the cooking surface relative to the conventional barbecue when the surface overlies the barbecue. Additional features of the portable grill include an upwardly extending circumferential lip about each of the griddle section and the charbroil section to facilitate the retention of food on the cooking surface and a unique detachably connectable handle means for moving the cooking surface.

Abstract: A multi-purpose baking and roasting rack which includes a drip pan and a plurality of upwardly directed generally vertically oriented skewer rods positioned above the interior surface of the drip pan each adapted to support and pierce a food item to be baked or roasted. The skewer rods each form part of a skewer assembly which are mounted on the drip pan, with associated or cooperating skewer assemblies being arranged and substantially orthogonal planes and include indentations therein at the points where the skewer assemblies cross to stabilize the skewer rods in relation to each other, thereby providing a generally rigid construction when assembled for use which facilitates the reliable and safe use of the rack.

Abstract: A bacon box includes a base rack unit over which bacon is hung for cooking and a cover unit for the base rack unit. The base rack unit design is rectangular with approximate dimensions of six inches high, three inches wide and seven inches long. This overall dimensioning is achieved by use of a base rack unit including two vertical end plates six inches high by three inches wide. The end plates are connected to each other by two parallel upper support rods spaced approximately one inch apart and by two parallel lower support rods spaced approximately one inch apart and in vertical alignment with the upper support rods. All four support rods are approximately seven inches long. The upper support rods are located about 3/8 of an inch from the top plane of the vertical end plates. The lower support rods are positioned about 11/4 inches below the upper support rods. The cover unit fits snugly over the top and along the sides of the base rack unit.

Abstract: This grease collecting drip-can holder is designed to be attached to a bottom wall of a barbecue cooker for holding cans of various sizes to catch grease. Primarily, it consists of a plate with a mounting lip formed therein that can be mounted to a bottom wall of the cooker, and a can supporting lip is also formed therein for engaging with a bottom of a can. A pair of spring clips are also secured to the plate for expansively engaging and holding the can in place.

Abstract: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a plurality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: A grilling appliance having a lower housing section containing a lower grill plate and an upper housing section containing an upper grill plate. The upper section is movable between an open position for placing a food article to be grilled on the lower grill plate, and a closed position defining with the lower housing section a heating chamber containing the two grill plates for grilling therebetween food articles. A water container is included in one of the housing sections for receiving water to saturate the heating chamber with water vapor during the grilling of the food article.

Abstract: Improvements are disclosed for a cooking device having a base with an opening in the center which is placed over the burner of a stove, a wire grid supported over the base and spaced therefrom which supports food to be cooked, and a lid which rests on the base over the wire grid. One improvement is a frusto-conically shaped support which supports the cooking device over the burner and which has holes in the side thereof to allow the device to be used with an electric stove. Another improvement is a removable plate which is interposed between the base and the wire grid which catches drippings from the food, and thus prevents unwanted odors and smoke.

Abstract: The present invention is an absorbent pad for use below a meat product or the like during storage and during cooking. The pad includes a blotter means adapted to absorb liquids released from the meat product during cooking. In order to prevent substantial absorption prior to cooking, the pad also includes a heat shrinkable film adjacent the top surface of the blotter means, which film is partially attached to the blotter so as to leave at least one area which is not attached to the blotter means. The film also includes at least one opening feature, i.e. a perforation or pre-weakened area, in the at least one area which is not attached to the blotter means. As a result, when the pad is subjected to heat during cooking, the film around the perforation to weakened point shrinks so as to open a hole through the film to thereby allow liquids released from the meat product to pass into the blotter. Various configurations of perforations and pre-weakened areas are described.

Abstract: Cooking apparatus includes a ploughshare shaped dish, the concave surface of which includes a plurality of raised formations on which food may be cooked. Drainage channels are defined on this surface, the channels leading to indentations defined in the operatively lowermost regions of the dish and in which, in use, basting liquids will collect. The dish includes a flat central region. The apparatus will preferably be adapted to be heated by a barbecue fire heat source and/or by gas from a gas container.

Abstract: A pan insert for removing and draining food from within a cooking receptacle. The insert has a flat tray which holds a roast or the like with the tray dimensioned to fit within the cooking receptacle. The tray has three side panels which hold the food on the tray when tilting and removing the tray with a free side for sliding the roast or the like off of the tray.

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: An apparatus for automatically turning hot dogs upon a conventional griddle which has an easily attachable and detachable motor drive unit and continuously turns the hot dogs and cooks them properly on the griddle. The turner has a grid which slidably rests upon the griddle and has a plurality of laterally elongated openings for receipt of the hot dogs. A portable, detachable drive unit rests upon a surface which is adjacent to the griddle. A releasable coupling means drivingly, but detachable connects the drive unit to the grid for driving the grid in longitudinal reciprocation so that the hot dogs are rotated in alternate directions for even cooking.

Abstract: Combination stove top broiler and griddle in simplified structural form easily dismantled and cleanable providing simple geometric shapes with a minimum number of tight corners and crevices and including means to drain grease and scrape debris. The broiler surface comprises a plurality of simple angles opened upwardly and on a tilted bed draining to a removable trough via a slanted lip and including support means for a drop-in griddle top conversion using the same frame module as a base.

Abstract: A portable broiler and griddle apparatus which is placed on top of the burners on a cooking range to convert the range interchangeably into a broiler for flame broiling or a griddle for frying. The apparatus comprises a three-sided fire box within which rests interchangeably a broiling grid or a griddle on which the food is cooked. When the grid is in place for broiling, a removable base unit is placed underneath it to catch a substantial portion of the grease dripping from the broiling food. Both the grid and base have openings throughout which are staggered to allow a small portion of grease to drip down and ultimately reach the burners, to impart a charbroiled flavor to the food. The griddle, grid, and base are positioned at an angle to drain off grease into a removably attached grease cup at the front of the fire box.

Abstract: A press for extracting juice from comestible solids and semi-solids such as fruit and vegetables which includes a sectionalized stationary perforated platen, a juice pervious conveyor belt for carrying comminuted comestible into pressing position over that platen, a feeder for forming a series of separated non-continuous beds of comminuted comestible upon the belt, a rotary drive moving the belt incrementally to position each bed of comestible in sequence over the stationary platen and a pressing platen which has a pressing cavity overlying the stationary platen defined by a depending sealing flange circumscribing the bed of comestible and a flexible membrane within the cavity that can be expanded into pressing engagement with the bed by pneumatic pressure in order to press juice from the comestible for drainage through the juice pervious belt and perforated stationary platen into a juice collection pan.

Abstract: A frying pan is disclosed comprising an upward-facing pan border surrounding a pan bottom to define a pan body, the pan bottom including an upper side to provide a frying surface and a bottom side to provide a stand surface. At least one depositing surface is disposed inside the pan border adjacent to the pan border, with the depositing surface being smaller in area than the frying surface. The depositing surface is raised with respect to the frying surface and spaced, in plan view, outside of the stand surface, with connecting means disposed between the depositing surface and the frying surface which connecting means includes a step.

Abstract: A front loading and unloading grill apparatus for two-sided grilling of hamburger patties. The grill apparatus includes upper and lower cooking platens, a patty support panel at the front of the lower cooking platen and an endless conveyor for advancing uncooked patties from the patty support panel onto the lower cooking platen. The patty support panel is retracted away from the front of the lower cooking platen and, when the patties are cooked, the conveyor is operated in the reverse direction to move the cooked patties off the front lower cooking platen and discharge the same to a cooked patty receiver at the front side of the grill apparatus.

Abstract: A charcoal grill has a solid bowl member formed with a set of indentations in which charcoal briquettes may be individually placed, burned and the ashes therefrom collected. A wire mesh grill member is supported above the bowl.

Abstract: An apparatus for preparing scrambled eggs on a grill surface, wherein liquid scrambled eggs mix are placed within egg rings, each having a lower edge portion in intimate contact with a heated grill surface, and the egg rings are moved repeatedly to and fro, preferably in a reciprocating motion, while maintaining the lower edge portions of the egg ring in intimate contact with the grill surface. The egg mix is rapidly moved within the confines of the egg rings, and that rapid movement is continued until the egg mix in each ring has congealed into a mass of cooked scrambled egg. A carriage mounts at least two such egg rings, and each egg ring mounts a comb-like interceptor member which engages, moves, and mixes the eggs in the egg ring as the egg ring moves to and fro. The to and fro movement which is preferably reciprocating movement, is such that it produces a wave-like motion of the liquid eggs during a first portion of the cycle of rapid movement of the eggs in the egg ring.

Abstract: A grease collection system is provided for a range which includes grilling capability. A collection container is located in the inner panel of the range generally adjacent the oven cavity opening. The container is generally flush with the inner panel and includes a sight window for checking the grease level and a handle for assisting in installation and removal. The container is spaced from the sump area of the grilling unit and includes a front opening for controlled overflow.

Abstract: A method and apparatus for cooking an egg is disclosed wherein a grill surface is provided for supporting an egg thereon and wherein a steam containment enclosure is provided to cover the grill surface. A shelled egg is placed on the grill surface under the steam containment enclosure. The grill surface is heated by, and steam is injected within the steam containment enclosure from, a single source of pressurized steam whereby at least the bottom portion of the egg is grilled or fried with an upper portion of the egg being simultaneously basted with steam.

Abstract: The invention relates to a new-type, easy-to-clean pan of compact, attractive form with divided useful surface, namely a frying surface and a depositing surface, which are distinguished from one another by a temperature gradient.

Abstract: Heat accumulating hot plate for the preparation and cooking of food, comprising a slab element formed from a stone of isotropic crystallographic structure and having a high thermal capacity. The slab is supported by a metal structure effective to keep it cleared from a wooden support. Between the slab and the wooden support there being interposed a drip pan for collecting any liquid matter released during the cooking process.

Abstract: Conventional meat and poultry lifters are usually made from heavy wire and the like in the form of a frame so that the meat or poultry can slip out when lifted from the pan. Furthermore, the wire frame often cuts into the cooked flesh of the meat or poultry, making it sometimes unsightly and difficult to remove. The present device is stamped out of heavy duty aluminum foil and can be re-used or disposed of, as desired. It is formed into a sheet with handle grips at each end for lifting. It also acts as a baking sheet or tray and is provided with depressed areas which act to guide juices and fats to drainage holes through the sheet and into the cooking pan.

Abstract: The disclosure is of an electric grill assembly for broiling bacon. The grill comprises a housing, defining an inner chamber; lid means giving access to the chamber; heating elements positioned within the chamber; and a removable grill member which is positioned within the assembly for association with the heating elements. The grill member operates for broiling in an inclined position to facilitate the broiling process and in a horizontal position to facilitate removal from the assembly.

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 cooking table of the type having a stationary portion at which persons may be seated and a mobile portion comprising a griddle plate movable from table to table. The stationary portion of the table is essentially of U-shape adapted to receive the mobile portion in the hollow of the U to enable preparation of foods, meats and the like and demonstration thereof under the immediate observation of the patrons seated at the table. Gas is made available for use in the griddle when the mobile portion of the table is in place, by conduits or pipes with quick connect and disconnect couplings. Other features for the safety, health and comfort of the persons seated at the table include insulating material in the walls of the mobile unit, flame retardant angles on the underside of the griddle plate to block possible injury to guests seated at the table, and kerf troughs on the underside of the griddle plate to insure collection of grease in perimeter troughs on the inside of the U-opening in the stationary portion.

Abstract: A frying pan with a removable grease catcher which will prevent the accumulation of hot cooking oil or grease and which can be used to fry various types of food without washing the frying pan. The frying pan includes a base with a frying surface, a flared side wall, a bottom annular flange, a handle, a handle brace which is secured to the flared side wall, a flanged lip, and a grease catcher. The grease catcher is removably secured to the bottom annular flange by the interaction of two spaced screws secured to the bottom annular flange and two keyhole openings in flanges located on each side of the container of the grease catcher. The keyhole openings face in the same direction and are spaced so that its wide portion is in registry with the two screws. The flanged lip extends from the bottom of the grease opening into the grease catcher. The grease opening and the grease catcher are centrally located with respect to the handle.

Abstract: A continuous rotary hamburger grill has means for forming unshaped balls or scoops or other quantums of ground meat into hamburger patties as it presses them into cooking relation with the rotating grill plate. The meat quantums deposited on the grill plate at a loading station are carried thereby beneath an adjustably mounted, sloping pressure plate which presses them into sticking relation with the grill plate and compresses them into patties of uniform thickness. A flexible liner of non-stick material, e.g., Teflon, underlies the pressure plate so that the patties slide thereunder. To reduce moisture loss and improve cooking, a flexible cover sheet of non-stick material rides on the top of the patties as they travel through a cooking zone. The free edge of the pressure paper plate liner underlies the adjacent edge of the flexible cover sheet to provide means for feeding the patties beneath such cover sheet.

Abstract: An improved grill containing a solid grill plate. Grooves disposed in the grill plate retain juices from the food cooked thereupon to enhance the flavor of the food. The edges of the grill plate curve downwardly allowing excess grease and juice to run off the surface of the plate. A drip tray funnels the runoff grease to a refuse compartment. A collar supports the grill plate and a housing supports the collar and a heating source. Holes in the housing allow air to enter and be warmed by the heating source. The hot air escapes through a space between the collar and the housing.

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: A food container is provided for efficiently cooking foods in a microwave oven and for serving them at the table. By use of the container, the food is cooked positioned vertically within the oven so that it absorbs both direct microwave radiation and microwave radiation reflected from the walls and floor of the oven. The container can be used to display the food in a store in a vertical position, cook it in a vertical position, and serve it in a horizontal position. It may then be disposed of after one use. The container is designed to use the weight of th food itself to position the center of gravity of the container and food so that the filled container will balance in a vertical position and therefore, no extending supporting base is needed. The container can be readily blow molded, thermo formed or injection molded and, consequently, is inexpensive to produce.

Abstract: The invention relates to an improved frying pan providing good thermal contact between the pan bottom and the heating element, the device comprising a pan adapted with threaded studs to the underside thereof, a support plate adapted with a depression shaped to hold a heating element and further adapted with holes for engaging the support plate on the studs, whereby when locknuts are tightened onto the studs, all parts of the heating element are subject to compression.