Abstract: A cup-shaped mold for the shaping and baking of bread, batter, cookie dough and other baking material comprises an upper cupped molding member and a lower, slightly larger, cupped molding member. The molding members are made from materials with different coefficients of heat transfer to create a heat differential while cooking. The molding members are placed together with the baking material between them, thereby forming the baking material into a cup-shape. During heating of the mold for baking, a plurality of springs or clamps press the molding members together at between about 0.5 and 1.0 p.s.i. to prevent escape of the baking material from the mold while allowing partial escape of moisture from the mold.

Abstract: An apparatus and method for cooking a tortilla for use, e.g. as a taco shell, produces an edible wrapper, preferably having a narrow partially cooked flexible strip across the central diameter and a fully cooked firm and crispy texture adjacent the flexible area, that can be folded into the typical taco shell U-shape. Preferably, the tortilla is cooked in a microwave oven using two perforated rigid and reusable microwave energy transparent frame members between which a flat fresh uncooked tortilla is positioned. Selective microwave attenuation by a conductive screen strip means, and controlled expansion and distortion of the tortilla by the frame members provide the double textured food end product with desirable surface bubbling, blistering and delamination.

Abstract: A pasta pan and cooking method is provided which is particularly suitable for preparing an entree which includes two or more components, with the pan assembly allowing the components to be cooked simultaneously. For cooking a pasta and sauce dish, pasta can be disposed in an apertured pan, with sauce disposed in a non-apertured pan. Both the pasta pan and the sauce pan are disposed in an outer pan which includes a small portion of water in the bottom thereof. The pans are covered and inserted into an oven for simultaneous cooking of two or more components of an entree, such as pasta and sauce, simultaneously.

Abstract: A pan used to contain baked goods during a commercial baking process having a circumferential edge flange which is along a same horizontal plane as molds which make up the bottom of the pan, thereby providing added support to the pan when in use during the baking process and while it is stacked on top of other pans for storage purposes. The pan also having a circumferential corrugation feature which increases the ability of the edge flange to withstand shearing and bending stress.

Abstract: A cooking rack is provided for use with an aluminum foil pan. The rack comprises wire segments for supporting a food item to be cooked. The wire segments define a planar array and are disposed above the pan base. The rack includes a pair of oppositely disposed handles, including a hand grip overlying the pan rim and a clamp below the pan rim for clamping the rim therebetween. The clamp is movable to a retracted position for assembly of the pan to the cooking rack and for detaching the rack from the pan.

Abstract: A toaster housing is arranged to accommodate a plurality of tortilla type shells therewithin, wherein a top wall of the housing includes a row of alternatingly oriented U-shaped openings, with each of the openings aligned with an underlying U-shaped cage. A sineusoidal heating plate extends between ends of the housing about the cages to effect heating and toasting of the tortilla shells directed therewithin.

Abstract: An improved basket for the preparation of fried food products includes a wire mesh bottom wall and three upstanding wire mesh side walls. A perforate gate is pivotally attached along the fourth side of the basket and is secured in a closed configuration by a latching arm pivotally attached to a top edge of each side wall. Handles including a grip are also attached to the top edge of the side walls and can be used for the insertion and removal of the basket containing food products from a hot oil bath. The fried food products can be gently removed from the basket and deposited onto a worktable by conveniently tilting the basket to an inclined orientation so that the latching arm disengages from the gate either by gravity or by downward pressure on a lever arm attached thereto.

Abstract: First and second semi-spherical molds are arranged for securement relative to one another in a mirror image relationship to receive and mold a popcorn ball workpiece therewithin. The first and second semi-spherical molds include respective first and second handle members that are arranged in a radially oriented relationship relative to the first and second molds and are diametrically aligned when the first and second molds are secured together.

Abstract: A vertical roasting apparatus is provided wherein a predetermined supply of liquid for generating the moisture required to produce a high quality and flavorful roasting of the meat is included in a reservoir formed within the support structure itself and disposed internally of the poultry or meat being roasted. The amount of liquid supplied for generating moisture is directly related to the uncooked weight of the poultry or meat to be roasted. The apparatus includes a scale provided integrally therewith and calibrated to indicate the proper level of fill in the reservoir for a particular uncooked weight of poultry/meat.

Abstract: A process and apparatus for the commercial sterilization of thin-walled, high-profile plastic containers, which are hermetically sealed with an easy-peel aluminum foil/plastic-coated lid stock material. The apparatus is a rack of molds, each mold having a recessed groove to support the lip of the plastic container and a mold lid having a rigid portion covering the lid and a resilient portion inside the rigid portion to permit the lid of the plastic container to expand in a controlled manner during sterilization. The rigid portion of the mold lid can be angled to fit the contour of the expanded container lid.

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

Abstract: General purpose equipment is provided for supporting bread making products or similar during the process of fermentation and baking of the dough, including as basic unit elements: a tray with side flanges (1), one or more replaceable and interchangeable non stick membranes or molds, perforated, or not, each preformed to the dimensions and shapes of a bread, Viennese bread or pastry piece or pieces to be baked, each of these interchangeable membranes or molds resting, on the tray without being fixed or at least while remaining removable.

Abstract: A cooking utensil having a base plate includes an extension flange mounted orthogonally and downwardly relative to the base plate, with the base plate and extension flange having cooperating, coplanar, and continuous side walls defining a through-extending base plate opening to receive a food component therewithin for effecting molding of the food component during a cooking procedure.

Abstract: The vessel includes a small cup (2) made of paper material, having an upper edge (7) formed with a series of folded over peripherally-extending consecutive portions (7a) arranged to define a circumferential engagement groove (9) along the outer edge of the cup, and a laminar support (10) made of stiff paper material and provided with a through hole (10a) to detachably house said small cup at the circumferential groove thereof. Advantageously, the cup (2) is formed with two bun cases (3, 4) introduced into each other upon interposition of a stiff laminar insert (11) disposed intermediate the two bun case bottoms (3a, 4a).

Abstract: A single continuous dough sheet (12) is conveyed by a conveyor (20) up an incline to a dough tension and drive system (38). In the system (38), the dough sheet (12) passes around a lower drive roller (40), around an intermediate drive roller (42), and around an upper drive roller (44). The dough sheet (12) extends at a downward angle to an idler roller (80) which directs the dough sheet (12) generally vertically downward in a flat condition. A wishbone pushing element (82) having a rounded V-shape forms the first face of the dough sheet (12) into a generally V-shape having two wings. The wings of the V-shape are then guided by an aligning element (96) such as laterally spaced rollers (98, 100) which roll on the opposite face of the wings to form a folded, two-ply continuous dough sheet (14).

Abstract: A multiple purpose cooking utensil system. The cooking utensil system consists of a cooking utensil vessel preferably made of aluminum and a cooking utensil cover preferably made of stainless steel or non-metallic material. In addition to serving as a cooking utensil cover, the cooking utensil cover can be converted to serve as a general purpose food container and/or an utensil vessel for microwave cooking. Single or double bail handle members facilitate the conversion of the cooking utensil cover for the multiple usage. In a group consisting of two or more cooking utensil covers one cooking utensil cover can serve as a cover for another cooking utensil cover when the other cooking utensil cover is used as a food container. In this arrangement a handle member firmly holds the two cooking utensil covers together.

Abstract: A combination cooking rack and aluminum foil pan assembly. The rack comprises wire segments for supporting a food item to be cooked. The wire segments define a planar array and are disposed above the pan base. The rack includes a pair of oppositely disposed handles, including a hand grip overlying the pan rim and a clamp below the pan rim for clamping the rim therebetween. The clamp is movable to a retracted position for assembly of the pan to the cooking rack and for detaching the rack from the pan.

Abstract: There is disclosed a steamer for tamales and other comestibles having a rack capable of supporting foods being cooked therein at an inclined orientation. The rack is provided with a number of horizontal tiers or assemblies each constructed of rings joined by radially positioned spokes. Corresponding rings within each of the rack's assemblies increase in size from the top to the bottom of the rack establishing conically shaped surfaces upon which comestibles may be positively supported at an incline. The spokes connecting the rings of each of the assemblies are vertically oriented one above the other and divide the rack into separate receptacles for segregating foods during cooking. Two or more racks may be stacked within the steamer's open-topped vessel thereby increasing its cooking capacity.

Abstract: A rack for cooking barbecued ribs includes a plurality of curved legs which generally conform to the shape of the ribs. The legs are welded perpendicularly to a single longitudinal member. A handle attached to the longitudinal member makes it possible to manipulate the rack. The length of the curved legs decreases as the distance from the handle increases, thereby giving the rack a tapered form. Ribs barbecued on the rack cook quickly and evenly due to the improved distribution and concentration of heat.

Abstract: A multiple purpose cooking utensil system. The cooking utensil system consists of a cooking utensil vessel preferably made of aluminum and a cooking utensil cover preferably made of stainless steel or non-metallic material. In addition to serving as a cooking utensil cover, the cooking utensil cover can be converted to serve as a general purpose food container and/or an utensil vessel for microwave cooking. Single or double bail handle members facilitate the conversion of the cooking utensil cover for the multiple usage. In a group consisting of two or more cooking utensil covers one cooking utensil cover can serve as a cover for another cooking utensil cover when the other cooking utensil cover is used as a food container. In this arrangement a handle member firmly holds the two cooking utensil covers together.

Abstract: An automatic baking apparatus for making food products in piece form from dough-like substances which apparatus has holding means adapted to be fixed to the top and bottom edges of a flexible sealable mixbag (100) containing dry ingredients and water. The baking apparatus has upper and lower drums (230,232) and means for moving the drums, and the mixbag has male protrusions (134, 134a) at the upper and lower edges so that the mixbag (100) can be attached respectively to the upper and lower drums (230, 232). The holding means on the upper and lower drums is in the form of a female groove (234, 234a) commensurate in shape with the male protrusions (134, 134a) on the mixbag so that the mixbag male protrusions can be detachably interlocked with the female grooves on the drums. In this way the mixbag is attached to the drums for a kneading process in the baking apparatus and after the kneading process is completed, the mixbag is rolled up onto the lower drum (232).

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

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

Abstract: A roasting support for a disemboweled fowl that has openings at the head and tail ends, includes a base member that carries a generally conical, imperforate plug member adapted to sealingly engage one of the open ends of the fowl to retain fluids within the fowl during roasting. The roasting support also includes an elevated support member adapted to support the other open end of the fowl at a higher level than the first open end thereof so that fluids added to the interior of the fowl or generated during roasting of the fowl are retained within the fowl during such roasting. The method of roasting the fowl includes the steps of supporting the fowl in an oven with one of the openings plugged to prevent leakage of fluids from the interior of the fowl, while the other of the openings is at a higher elevation than the first opening, and applying heat to the fowl for a sufficient period of time to roast the fowl. Fluid can be added to the interior of the fowl before or during the heating step.

Abstract: A non-metallic unitary baking pan, and especially a baking pan made of plastic, including foam plastic, paper or plastic laminated paper in which a cake or cake-like product can be baked, which baking pan has portions thereof which are thicker and have greater insulating effect than other portions to more uniformly and evenly distribute the heat produced during the baking operation throughout the cake batter or dough being baked. Also disclosed is method for producing such a non-metallic unitary baking pan by means of heated mating dies under pressure the mating dies having portions spaced farther apart than other portions thereof to produce corresponding thicker portions in the pan so formed.

Abstract: A support element for supporting fowl during storage and for use during cooking possesses an overall conical shape and comprises a first generally cylindrical section, a second conical tapered section and a third generally cylindrical section. The first section has a larger diameter than the third section. The first section merges into the second section to define a shoulder on which the fowl can rest by virtue of its bone structure.

Abstract: An apparatus is described for use in forming a flexible food item into a rigid bowl-shaped shell during submersive cooking which includes a support member and a basket with a base portion and a side wall portion. The apparatus further has structure for positioning the food item to be formed between the support member and the base portion of the basket during operation. The apparatus further has structure which permits folding of at least a portion of an outer periphery of the food item which extends beyond the base portion when the food item is operatively positioned between the support member and the basket. The apparatus permits folding by the oil during submersion of at least a portion of the outer periphery of the food item from a position away from the side wall portion of the basket to a position adjacent the side wall portion of the basket.

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: An apparatus wherein a pan member includes a perimeter rim and a matrix of variously configured cookie mold members, with an upper cutting edge mounted on the pan member. The pan includes securement loops mounted on the floor of the pan to permit vertical storage of the pan against a wall and the like, with the various molds in a protected orientation within the perimeter flange when against a vertical wall surface. Modifications of the invention include selectively removable mold members formed with a magnetic base for securement to the pan floor. A further modification of the invention includes an upper mold member mounted with a lower mold member when positioning a dough portion therebetween, wherein the upper mold member is directed in a complementary manner to the lower pan and effects severing of the dough defining a first cookie portion and a second cookie portion formed by interaction of the mold member relative to the pan.

Abstract: A rice bowl, which comprises a plurality layers of plastic films smoothly secured thereto by means of a retainer ring and covering over the deep, rounded body thereof. The plastic films can be split off one after another each time after meal, so that the rice bowl can be repeatedly used without the need to wash.

Abstract: A fried and crispy conically shaped taco-shell made from a heart shaped flat tortilla bent along a vertical axis to form a conical shell so as to present an overlapping portion of its edge and almost closed pike. It may optionally be held inside a wet-proof conical cup covering a third or more of the total length of the shell.

Abstract: A non-metallic unitary baking pan, and especially a baking pan made of plastic, including foam plastic, paper or plastic laminated paper in which a cake or cake-like product can be baked, which baking pan has portions thereof which are thicker and have greater insulating effect than other portions to more uniformly and evenly distribute the heat produced during the baking operation throughout the cake batter or dough being baked. Also disclosed is method for producing such a non-metallic unitary baking pan by means of heated mating dies under pressure the mating dies having portions spaced farther apart than other portions thereof to produce corresponding thicker portions in the pan so formed.

Abstract: A process and an apparatus for cooking and shaping precut meat pieces such as beef cuts, pork cuts or the like. The process comprises the steps of placing an uncooked meat piece adjacent the opening of a shaping mold, subjecting the meat piece to an air pressure differential to cause the meat piece to enter the mold, and heating the mold to cook the meat piece therein.

Abstract: There is disclosed a food steamer having a food tray with a stepped sidewall to provide a subjacent section of lesser cross-sectional area than its upper section. An internal cover is received within the upper section of the food tray and it is slidably received against the interior sidewalls of the upper section permitting adjustment of its level in the upper section whereby the volume of the food compartment beneath the internal cover can be fixedly adjusted. The steaming vessel also has an exterior cover that has a top plate with a peripheral downwardly dependent side walls which are received within the open upper edges of the food tray. In the preferred embodiment, the slidably adjustable internal cover is formed with an outer rigid frame to which is removably attached to a plastic or aluminum film permitting replacement and disposal of the film after use.

Abstract: A taco cooking and serving apparatus including a flat bottom pan and a rack removably supported by the pan. The rack includes a plurality of elongate rods spaced to receive uncooked taco shells therebetween. The rods are connected at opposite ends thereof to a pair of end plates, each end plate having an upper flange adapted to be grasped by a user. The rods are preferably constructed of a heat retaining material so as to help keep taco shells and tacos hot after cooking.

Abstract: A compact oven for preparing freshly baked cakes, muffins, and breads from a pourable batter or vertically oriented disk-shaped molds. A hinged cover completes the enclosure. Heat is applied to each vertical side of the molds.

Abstract: An apparatus is provided which is designed to be connected to a steam source for steaming materials therein. In particular, the apparatus is designed to steam treat raw soybeans with the hulls intact. The apparatus includes a chamber for receiving and passing the materials to be steamed therethrough which is partitioned to at least two substantially unobstructed vertical compartments. Steam pipes which are connected to the steam source are positioned adjacent the partition at spaced intervals between the top and the bottom of the chamber in order to deliver steam into each of the compartments within the chamber. In the preferred embodiment, the steam chamber includes an upper and lower chamber and the partition divides the upper chamber vertically into two side-by-side compartments. The upper chamber is twenty-thirty feet long or longer.

Abstract: A universal food holder for a barbecue grill includes a generally rectrangular frame (32) that has opposite sides (34) and opposite ends (36) with opposite sides having slots (46) therein for receiving opposite ends of food support elements. The food support elements (72, 82) are configured to provide a cradle for the food product that is being cooked and have opposite ends received into the slots in the side frame member. The food support elements can take a variety of configurations to suit the desires of the food which is being cooked but all are designed to be usable with the same frame. The side frame members are reinforced by vertical flanges (44) while the end frame members are likewise reinforced (52) and defined support ledges for food products. Also, the end members or pieces have apertures (58) therein which receive opposite ends of support bars which are designed to support a drip pan below the food support articles.

Abstract: A jacket for use in cooking large pieces of meat, turkeys, chickens, roasts and the like and is in the form of a mesh member having handle forming loops at each end to enable the turkey or other piece of meat to be retained in a jacket structure and easily lifted from the cooking pan, pot, vessel or the like. The jacket is constructed of a plastic material that is of one piece construction thereby eliminating seams which form areas of weakness with the mesh material enabling the cooking fluids to remain in the pan when the turkey, chicken or other large piece of meat is removed thereby saving all of the drippings for making gravy or other uses.

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

Abstract: A heating system for heating food provides a heated forced air source and a food package including an air circulating bag for convection heating of the food. The food package can include an interior food storage pouch which is not exposed to direct impingement by the circulating air preventing cooking oils or smoke from the mixing with the circulating air flow.

Abstract: A roll and load rotisserie assembly capable of being mountably rested atop the firebox walls of a grill. The rotisserie assembly has a breadbox-type twin hood design that is pivotable to open at either side of the assembly. Support panels for the hood have loading slots adjacent roller assemblies for rotationally supporting the support shafts of a spit. The split may be removed from the roller assemblies by rolling the support shafts outwardly through the loading slots in a facile manner.

Abstract: A device for poaching and serving eggs, whereby the egg is kept compact and picture perfect by minimizing the spreading of the egg white while the raw egg is being totally immersed in a poaching liquid 60. Said liquid usually means water, however, a variety of poaching liquids may be used to impart various flavors at a minimum of cost. The egg poaching device FIG. 1 comprises a body member 20 to partially contain the egg. This body member 20 handle 32 for easy removal from the serving plate 36. Said plate 36 is used to partially contain the egg also has a handle 52, attached, to facilitate easy serving of the egg FIG. 9.

Abstract: An apparatus to facilitate producing scrambled eggs on a heated grill surface comprises a frame. At least one egg ring having a lower edge portion is adapted to be disposed in intimate contact with the grill surface for movement therealong and to define with the grill surface an enclosed region within the egg ring for confining liquid eggs. An interceptor member extends across the egg ring in position to engage the liquid eggs therewithin in response to moving the apparatus to and fro over the grill surface. Complementary interengaging portions between the interceptor means and the egg ring properly positions the egg ring on the frame as a function of mounting the interceptor on the frame. Cushion means are provided between the egg ring and the frame to bias the egg ring into intimate contact with the grill surface.

Abstract: An apparatus especially suitable for cooking, in a cooking fluid, food products which lose a portion of their moisture content as vapor during the cooking cycle is provided. The apparatus is configured to allow food products to be spaced and oriented in the apparatus so that during cooking water vapor is expelled from the food products into the vertical convection channels formed by the spacing and orienting of the food products. The expelled buoyant water vapor augments the upward vertical convection of the cooking fluid through the vertical convection channels, thereby improving heat transfer from the cooking fluid to the food products. As a result, cooking time and fat uptake is reduced and a more uniform product quality is provided.

Abstract: A multipurpose cooking rack which can support large sizes of meat when in one position and smaller sizes of food items such as meat and vegetables when in an inverted position. The cooking rack is of a generally V-shaped configuration having combined handle and foot members at the ends as well as food impaling members extending at the sides. The cooking rack is preferably of a wire construction and can be employed in any type of cooking device such as an oven or a gas or charcoal grill.

Abstract: A decorative fish head mold for use as a replacement for a fish's head when serving and/or cooking a fish includes a hollow elongate body defining an interior compartment. The body has a forward or distal end configured to the appearance of a fish head, and an open rear end communicating with the interior compartment for receiving a body of a fish therein. In accordance with the method of this invention, the head of a fish is removed, and if desired, the body of the fish is filled with a stuffing. Thereafter the body of the fish, either stuffed or unstuffed, is inserted into the open rear end of the decorative fish head mold, and is thereafter cooked and/or served as a unit with the fish head mold.

Abstract: An apparatus for effecting two-sided cooking of food products, such as frozen hamburger patties, is disclosed which has been configured for highly desirable efficiency, versatility, and consistency in food product preparation. The apparatus includes a housing upon which is mounted a substantially horizontal lower platen assembly, with the apparatus further including one or more upper platen assemblies each mounted on a respective pivotal support arm for movement between a lowered inactive position and a raised active position with respect to the lower platen assembly. The apparatus includes a mounting arrangement for permitting limited relative movement of each upper platen assembly with respect to its support arm, and further includes mechanisms for maintaining a predetermined minimum spacing between the upper and lower platens for avoiding undue compaction of the food products. Automatic controls effect upward movement of the upper platen for precise cooking control.

Abstract: An expandable enclosure is provided for freeze forming a processed mass of meat or poultry products into a desirable and naturally occurring cut of meat. This enclosure includes an elongate housing with an opening for receiving the mass, a displaceable cover which the product mass displaces as it expands during freezing, and fastening apparatus for providing resistance to the separation of the cover from the housing so that the cover can maintain pressure on the mass to expel voids and excess moisture from the mass and to press the mass into the shape of the enclosure.

Abstract: A cooking device for holding a food pouch to be heated in a microwave oven comprises a molded plastic receptacle formed to provide a bottom wall, have a pair of opposed side walls and a pair of opposed end walls upstanding therefrom. One of the end walls is separated vertically in its central area into two parts, and the bottom wall is bifurcated thereby providing side walls movable away from and toward one another. A food pouch disposed within the side walls and end walls and resting on the bottom wall is positioned so that a marginal portion of the food pouch is disposed in the vertical separation of the one end wall whereby movement of the side walls toward one another will cause the two parts of the one end wall to grip the marginal portion. The pouch holder can be grasped and manipulated to transport and empty the food pouch without the necessity of handling the food pouch directly.