Abstract: A steamer insert includes a circular tray having a plurality of apertures disposed therein. An upward conical funnel is disposed within the center of the tray. The tray is supported on a plurality of legs disposed upon an underside surface thereof.

Abstract: A heating cooking apparatus includes a microwave supply unit, a drawer portion, and a grid body made of metal. The microwave supply unit is configured to supply microwaves to a heating cooking chamber. The drawer portion is drawable with respect to the heating cooking chamber. A heated object is placed on the grid body. The drawer portion includes a moving body made of metal and an engagement portion made of non-metallic material. The moving body is configured to move between an accommodation position inside the heating cooking chamber and a drawn-out position outside the heating cooking chamber. The engagement portion is disposed on the moving body. When the moving body is at the drawn-out position, the grid body is engageable with the engagement portion.

Abstract: A retaining device for trussing and cooking fowl and a method for utilizing the same. The device is adaptable to fowl of differing sizes and can easily and quickly truss, for example, chickens, turkeys, ducks, game hens, and other waterfowl that can be cooked and consumed. The device includes a main body having a pair of leg cradles formed in a plate adapted to be disposed adjacent a rear end of the fowl. A pair of wing locks are adjustably connected to the main body and include wing pins located at an end thereof which are adapted to be passed through a portion of the fowl wing and hold it firmly against the fowl body in order to allow even cooking and provide an excellent presentation of the fowl. The device is reusable and therefore environmentally friendly.

Abstract: An apparatus configured to interconnect to a heavy and/or long object that facilitates manipulation and movement thereof is provided. More specifically, a lifting apparatus for interconnecting to an elongate beam used in post-frame construction is provided. The lifting apparatus comprises a frame with a selectively closable door that encircles the beam and secures the same. The lifting apparatus includes at least one handle that can be grasped by an individual.

Abstract: An interlocking baked food brick maker has an electric heating element and an interlocking baked food brick mold. The interlocking baked food brick mold has stud cavities on a bottom plate and recess projections on a top plate so that it makes interlocking baked food bricks that have studs on top and matching recesses on the bottom. The studs of one interlocking baked food brick fit into the recesses of another interlocking baked food brick so that multiple interlocking baked food bricks can be joined together to form a structure.

Abstract: A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. The lower sheet is attached to at least some of the side walls. An upper sheet of material is supported (e.g., removably) above the sheet of corrugated material. There are a plurality of openings in the upper sheet of material, each opening being vertically aligned with a lowest portion of a trough. In one embodiment, the frame includes a pair of flanged members attached to a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. A sheet with openings slides into the frame aligning the openings with the lowest part of the trough.

Abstract: Described herein are assemblies, for example, cook top press assemblies for pressing food item on a stove, which cook top press assemblies may include: a first bracket coupled to the stove; a second bracket coupled to the stove; a cross bar having a first end coupled to the first bracket and a second end coupled to the second bracket; a cross sleeve slidably and rotatably coupled to the cross bar; a lateral bar having a first end coupled to the cross sleeve, wherein the lateral bar may be orthogonal to the cross bar; a lateral sleeve slidably coupled to the lateral bar, wherein the lateral sleeve may have a knob; a plate having a finger; a pin extending through the knob and the finger, wherein the finger may be pivotable on the pin; and a handle coupled to the plate.

Abstract: Provided is a refrigerator including a cabinet having a freezing compartment defined therein, an ice-maker mounted in the freezing compartment, wherein the ice-maker makes spherical ice and removes the made spherical ice downwards, an ice bin disposed below the ice-maker, and retractable and extendable in a front and rear direction, wherein the removed ice is stored in the ice bin, and a cover plate extending downward from a rear face of the ice-maker, wherein the cover plate shields a space between the ice bin and the ice-maker.

Abstract: A food preparation device and a bread mold. The food preparation device includes a bottom unit for accommodating a first piece of bread and a top unit for accommodating a second piece of bread. The bottom and the top units each have a flat edge extending outwardly the circumference of the bottom unit respectively the circumference of the top unit. The flat edge of the first piece of bread and the flat edge of the second piece of bread are provided with an edible and organic adhesive layer, for enabling the sealing together of the two pieces of bread along the flat edges when moving the top unit from the open position to a closing position, thereby avoiding leakage before consumption.

Abstract: A cooking device including a base having a bottom plate with a plurality of slots, a first end wall, a second end wall, and a side wall. The cooking device also includes at least one first rack removably coupled to the base, the at least one first rack including a main body portion having a rack tab, and at least one second rack removably coupled to the base, the at least one second rack including a main body portion and an upper plate extending from an upper surface of the second rack main body portion. The second rack main body portion has a rack tab. The base includes structure for receiving the rack tabs to secure the respective first and second racks to the base.

Abstract: The invention relates to a portion capsule for producing a beverage, having a capsule body with a capsule base and a filling side. A cavity for receiving a pulverulent or liquid beverage substrate is formed between the capsule base and the filling side, and a filter element is arranged between the beverage substrate and the capsule base. The filter element comprises an open-pore felt and/or nonwoven fabric, and the felt and/or nonwoven fabric has a first average pore size in a first region facing the beverage substrate and a second average pore size in a second region facing the capsule base, said first pore size being smaller than the second pore size.

Abstract: Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.

Abstract: A sous-vide rack system is disclosed. The system is to be used for supporting sous-vide food items inside sous-vide heating containers and comprises a bottom grating (20) with at least one mounting rail (23), each rail comprising at least one mounting arrangement. The system further comprises at least one separator with at least one separator foot (22) to be inserted into one of the at mounting arrangements. Finally, the system comprises a locking device (24) for at least one of the mounting rails to be used in the mounting rail to lock all into the mounting rail inserted separators by their separator feet to the mounting rail and thus the bottom grating.

Abstract: A folding platform includes a base, first folding flap, lift arm, and lift arm linkage. The first folding flap is rotatably connected with the base and facilitates the folding of a food item placed on the folding platform. The lift arm linkage is rotatably connected with the base and the lift arm to operatively lift the lift arm and allow the lift arm to rotate in a first rotational direction, and includes a spring that engages the lift arm linkage and the lift arm, and biases the lift arm in a second rotational direction opposite the first rotational direction. The lift arm is capable of rotating a first rotational distance, and rotating a second rotational distance greater than the first rotational distance without bending or breaking when the lift arm contacts an obstruction. The lift arm automatically returns to its normal position due to the bias force of the spring.

Abstract: A flexible carrier mount for mounting of a carrier substrate when the carrier substrate is detached from a product substrate, detachment means being provided for debonding the product substrate with bending of the carrier substrate. A device for detaching a carrier substrate from one product substrate in one detachment direction having: a carrier mount flexible in the detachment direction for mounting the carrier substrate, a substrate mount for mounting the product substrate, and detachment means for debonding the carrier substrate from the product substrate with bending of the carrier substrate. A method for detaching a carrier substrate from a product substrate in one detachment direction with the steps: mounting the product substrate with a substrate mount and mounting the carrier substrate with a carrier mount flexible in the detachment direction and debonding the carrier substrate from the product substrate with bending of the carrier substrate.

Abstract: A baking pan, including a plurality of baking subunits, wherein each baking subunit further includes two side portions and two end portions; a strap surrounding the baking subunits, wherein the strap further includes a first portion, wherein the top edge of the first portion is a adapted to cooperate with the top edges of the side portions and end portions of the baking subunits to form connections therewith and a second portion located beneath the first portion, wherein the strap is attached to the exterior of the baking subunits within the second portion; and a plurality of joining members located between the baking subunits, wherein each joining member further includes end portions that are adapted to cooperate with the top edges of the side portions of the baking subunits to form connections therewith.

Abstract: A flexible substrate mount for holding a first substrate when the first substrate is being detached from a second substrate, and detachment means for debonding of the second substrate by bending the first substrate. Furthermore, this invention relates to a device for detaching a first substrate from a second substrate in one detachment direction (L) with the following features: a substrate mount for holding the first substrate, said first substrate mount being flexible in the detachment direction (L), a substrate mount for holding the second substrate and detachment means for the debonding of the first substrate from the second substrate as the first substrate bends, and a method of using the same.

Abstract: An exterior décor panel for a home appliance includes a metal sheet having a first surface and a second surface opposite the first surface. The metal sheet includes a first patterned portion having successive recesses formed in the first surface, where each of the successive recesses have a prescribed depth, and a second patterned portion having successive protrusions formed at the second surface, where the successive protrusions correspond to the successive recesses. The successive recesses are formed by applying a force to the first surface, thereby transferring the force to the second surface to form the successive protrusions.

Abstract: A baking apparatus includes a sleeve having a base, a sidewall, and a lip. The sidewall protrudes upwardly from said base. The lip is positioned on an opposite end of the sidewall from the base. The sidewall establishes a cutout. The base, the sidewall and the cutout define a reservoir.

Abstract: A fry basket including a frame for supporting individual inserts for receiving food items and a locking bar for retaining the inserts within the frame.

Abstract: A flexible carrier mount for mounting of a carrier substrate when the carrier substrate is detached from a product substrate, detachment means being provided for debonding the product substrate with bending of the carrier substrate. A device for detaching a carrier substrate from one product substrate in one detachment direction having: a carrier mount flexible in the detachment direction for mounting the carrier substrate, a substrate mount for mounting the product substrate, and detachment means for debonding the carrier substrate from the product substrate with bending of the carrier substrate. A method for detaching a carrier substrate from a product substrate in one detachment direction with the steps: mounting the product substrate with a substrate mount and mounting the carrier substrate with a carrier mount flexible in the detachment direction and debonding the carrier substrate from the product substrate with bending of the carrier substrate.

Abstract: A tortilla molding device holds a tortilla in a desired shape during frying in a shallow depth of oil. The device includes a frame having a pair of lateral sides and a base coupled to and extending between the lateral sides. A plurality of holders is coupled to the frame. Each of the holders has a first end coupled to the frame and a medial portion positioned in spaced relationship to the lateral sides of the frame. Thus, the holders are configured to hold a tortilla in a partially opened folded position adjacent to the frame permitting hands free frying of the tortilla in a pan of oil.

Abstract: A roasting rack for cooking fowl comprising a horizontally disposed U shaped stand having integrally interconnected and spaced apart mutually parallel legs, a vertically disposed post detachably connected to the stand, said post having first and second vertically spaced apart branches projecting over the stand where the first and second branches are situated in a vertical plane that bisects the space between the legs of the stand, a handle pivotally attached to the first branch and a fowl supporting saddle attached to the second branch.

Abstract: A device for cooking cannoli shells is comprised of a rack, a plurality of clips, a plurality of rods and a handle. The clips are attached to the upper side of the rack. The clips releasably secure the rods at a central section of each rod. The rods are shaped such that cannoli dough in the shape of a cannoli shell may be placed on each end of each rod, for a total of two shells per rod. The handles allow the device to be inserted into and removed from hot cooking oil. When the device is placed within a frying pan, the cannoli dough shell wraps on the rods are submerged below the surface of the cooking oil. Multiple racks may be releasably attached to each other to form a multiple tiered device which can be used with a frying pan deep enough to accommodate the device.

Abstract: A toasting machine for toasting a food product includes a housing having a bottom and a top, and a heating source for toasting a food product. The heating source is mounted in the housing and extends upright in a direction from the bottom of the housing to the top of the housing, and completely encircles a toasting chamber in the housing for sourcing surrounding heat to the toasting chamber. An opening in the top of the housing communicates with the toasting chamber for admitting a food product into the toasting chamber for toasting. The heating source is a heat-insulative wall that has an inner face that completely encircles the toasting chamber, and resistance wire carried by the wall, which is uniformly distributed along the inner face of wall for sourcing surrounding heat to the toasting chamber.

Abstract: The present invention provides a device and method for simulating cooking stuffing in a bird, such as a turkey. Stuffing prepared with the device and method of the invention has both the appearance and taste of cooked-in-the-bird stuffing. In addition, the device and method of the invention allows the user to prepare simulated cooked-in-the-bird stuffing at any time, in any quantity and in less time compared to the several hours usually needed to cook stuffing in a bird. The invention, therefore, provides all the benefits of cooked-in-the-bird stuffing without the safety concerns of bacterial contamination when cooked in a bird.

Abstract: In one embodiment of a container protector the container protector comprises two opposing side skirts, two opposing end skirts, and a interior lip connected to both side skirts and end skirts. The container protector may also include one or more handle extension to facilitate use with a container having one or more handles. The container protector is designed to sealing fit around the top periphery of a container with the interior lip extending upward to prevent material within the container from flowing outward therefrom during transitions. Such transitions may be caused by heating, transportation, or other disturbances. The precise dimensions of the container protector will vary from one embodiment to the next, and the container protector may take any shape depending on the container for which it is designed.

Abstract: An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body.

Abstract: One embodiment of a wire mesh/sheet metal (10) attached to the bottom of a grill (12) using connectors (14). The wire mesh/sheet metal (10) is made of a material that can withstand high heat and is non-toxic or can be protected to withstand high heat and be non toxic.

Abstract: A food product press having a mold base, a press assembly having a plurality of press bodies, and blade spaces between the press bodies, a plurality of blades slidable within the blade spaces, and a blade operating mechanism for moving the blades relative to the press bodies.

Abstract: In one embodiment of a container protector the container protector comprises two opposing side skirts, two opposing end skirts, and a interior lip connected to both side skirts and end skirts. The container protector may also include one or more handle extension to facilitate use with a container having one or more handles. The container protector is designed to sealing fit around the top periphery of a container with the interior lip extending upward to prevent material within the container from flowing outward therefrom during transitions. Such transitions may be caused by heating, transportation, or other disturbances. The precise dimensions of the container protector will vary from one embodiment to the next, and the container protector may take any shape depending on the container for which it is designed.

Abstract: A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

Abstract: A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. The lower sheet is attached to at least some of the side walls. An upper sheet of material is supported (e.g., removably) above the sheet of corrugated material. There are a plurality of openings in the upper sheet of material, each opening being vertically aligned with a lowest portion of a trough. In one embodiment, the frame includes a pair of flanged members attached to a lower corrugated sheet that provides multiple troughs, each trough having a lowest portion. A sheet with openings slides into the frame aligning the openings with the lowest part of the trough.

Abstract: A baking pan with an improved grasping mechanism comprising a baking surface, a plurality of walls extending upward from the baking surface, a silicone wrapping disposed about outer surfaces of the walls, and a tab extending from the silicone wrapping, the tab extending transversely away from the silicone wrapping to provide a gripping surface. A baking tool for use with a baking pan, the baking tool comprising a nylon portion comprising a lower, flat side; an upper, angled side opposite the lower, flat side; and a nylon tip wherein the upper, angled side meets the lower, flat side. The baking tool further comprises a silicone portion comprising a lower, flat side; an upper, angled side opposite the lower, flat side; and a silicone tip where the upper, angled side meets the lower, flat side.

Abstract: A decorative serving container system that includes a serving dish, a ring element, and a cover element. At least two ring element handle portions extend outwardly from a ring element lip, wherein each ring element handle portion has a shape that substantially corresponds to the shape of a serving dish handle, wherein each ring element handle portion includes a handle skirt portion that extends downwardly from the handle portion and is formed to be positionable around at least a portion of a serving dish handle and provide frictional engagement of the handle skirt portion with at least a portion of the serving dish handle. The cover element has one or more handles formed to be at least partially received within a recess of the ring element.

Abstract: A food pan is configured for use with a serving station having wells within which to support the food pan. The food pan includes a bottom, a side wall, a rim, and four corner structures. The bottom has a substantially rectangular periphery. The side wall is connected to the bottom, and projects from the rectangular periphery of the bottom in an upward direction. Together, the bottom and side wall form a volume configured to support contents of the food pan. The rim is connected to the side wall on an end of the side wall opposite to the bottom, and extends from the side wall in an outward direction away from the volume formed by the side wall and the bottom. The cross-section of the rim further includes an ascending portion connected to the side wall, a top portion connected to the ascending portion, and a descending portion connected to the top portion. The ascending and descending portions are rounded.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof includes a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steamflow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: There is described a method for stabilizing a post-trimming resistance of a thermally isolated electrical component made from a thermally mutable material, the method comprising: generating at least one heating pulse, the at least one heating pulse having an initial amplitude corresponding to a trimming temperature, a slope corresponding to a given cooling rate and a duration corresponding to a given cooling time; and applying the at least one heating pulse to one of the thermally isolated electrical component and a heating device in heat transfer communication with the thermally isolated electrical component, after a trimming process, in order to cause the electrical component to cool in accordance with the given cooling rate, the given cooling rate being slower than a passive cooling rate determined by the thermal isolation of the electrical component.

Abstract: A device to mold and cook a food product (50) comprises at least a mold (12) and at least a molding member (16). The mold has a cavity (14) in which to place on each occasion at least the uncooked dough. The cavity (14) is delimited externally by an external perimeter edge (18). The molding member (16) is shaped with a closed profile, has a shape and size mating with those of the external perimeter edge (18), and has a position distanced from the mold (12) and a position coupled with the mold (12) in order to shape and mold the product (50) into the desired final shape.

Abstract: An apparatus (1) for making shaped food chip products (2) including hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for making food chip product (2) including feeding slices of food in a monolayered between hotplates (3, 4) where at least one of the hotplate surfaces pressing on the food snack is covered with a membrane (5) that guidance the steam away.

Abstract: A roasting rack for cooking fowl comprising a horizontally disposed U shaped stand having integrally interconnected and spaced apart mutually parallel legs, a vertically disposed post detachably connected to the stand, said post having first and second vertically spaced apart branches projecting over the stand where the first and second branches are situated in a vertical plane that bisects the space between the legs of the stand, a handle pivotally attached to the first branch and a fowl supporting saddle attached to the second branch.

Abstract: A bun heating and toasting apparatus provides at least one elongated, inverted V-shaped bun support member formed of heat conductive material, each bun support member arranged to support a partially opened hot dog bun or other elongated bakery bun over an underlying heat source for heating and toasting of the interior surface of the supported bun. The bun support members capture the heat from the heat source in an air space between the base and the apex of the interior cavity of the inverted V-shaped support members. The bun-supporting surface of the bun support members is preferably provided with a non-stick coating or is highly polished to prevent sticking. The apparatus preferably includes enclosing, peripheral side walls that may include receivers for insertion of a removable carrier handle.

Abstract: A cookie dough tray is formed with a substantially rigid frame having a plurality of cavities formed from an elastomeric material, each of the cavities being sized to accommodate dough for a single cookie. The cavities may include a convex bottom portion to facilitate inversion of the cavities for removal of the dough.

Abstract: A bakeware insert for defining a first volume and a second volume.

Abstract: A raised platform for microwave cooking of a food product includes legs that extend to elevate a food product support surface above the floor of a microwave oven during cooking. At least one fold line extends across the food product support surface about which the food product support surface and any food product thereon can be folded. Susceptor material of the food product support surface is disposed on both sides of a fold region of the support surface and extends on both sides of the at least one fold line. The fold region is substantially free from the susceptor material allowing a food product heated on the food product surface to remain flexible to permit folding of the food product with reduced cracking or breaking. The raised platform may further include a second susceptor material disposed on a bottom surface of the food product support surface.

Abstract: A polymer composition that contains a liquid crystalline polymer and a metallic pigment formed from metal particles and a carrier resin is provided. The polymer composition also contains an organophosphorous antioxidant that can help reduce the production of odorous compounds at high temperatures. The carrier resin used to form the metallic pigment may also be selectively controlled to minimize the production of odorous compounds. For example, the carrier resin may be a nonpolar wax with a relatively low acid value (e.g., polyolefin wax).

Abstract: The present invention relates to a suspension device (10) for suspending a food while cooking the food in an oven, the suspension device comprising a body (12) having a first portion (14) and a second portion (16), the first portion (14) being configured to engage with a suspension location in the oven, the second portion (16) being configured to hold the food, and wherein the first portion and/or the second portion has a thermal conductivity below 8 w/(mK).

Abstract: Invention title: Mould (Mold) for fast and easy shaping a ingredients of kebab, hamburger and other* *: this Mould can be use the Revolution of preparation and cooking process that is invented by Albert Russell Purpose of Invention: Reduce the time and cost of preparing Kebab, special koobide. Mould (Mold) is avoid very difficult preparing of kebab (koobide) that need skewer. That is save time, save a space for keeping in refrigerating, possibility to prepare mass and without special train. or experience, less cooking stuff, eliminate skewer, easy to extend. Mould (Mold) can be any kind of shape, and material. Invention used: for any food and kebab spacial for Kebab koobide, can be used in fast food, restaurant, mass production, food truck, businesses and other and that create a lot of job, reduce the food cost Describe the main components and how they work: how easy can prepare kebab U.S.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.