Abstract: Implemented is a metal baking pan that utilizes a silicone removable base that securely and sturdily engages with a rim on the baking pan's interior surface, in which the removable base includes an embossed design that can be translated to a cake when cake batter is poured into the baking pan. The baking pan includes a cavity that extends from a top side to a bottom side thereof. The baking pan's interior surface is adapted with a protrusion that functions as a rim which extends into and around a perimeter of the cavity. The rim is present so an edge of the removable base can engage with and rest against the rim, thereby making the base removable and creating an ecosystem of bases with different designs that can be used with the baking pan.

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: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bottom surface of the oven; removing the pie from the oven and removing the pie from the ring.

Abstract: A tool and method allow cooking a tortilla in a generally flat state, in a shallow amount of oil. A central strip is held out of the oil and isn't fried. Side strips to the central strip are less fried. This produces a taco shell that is flexible at the bottom, allowing a living hinge, while crispy in its main portions. A raising bar and left and right hold-downs comprise described tools.

Abstract: Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: A gripper for a removable lid of a kitchen utensil is provided, which can be fixed to a top of a lid through the action of a magnet on a magnetic component. The gripper comprises a base plate and an operating member that can move relative to the base plate between a magnetizing position in which the force exerted by the magnet on the magnetic component allows the gripper to be secured to the top, and an isolating position in which this force is not strong enough to secure the gripper to the top.

Abstract: A device and method of making a cake includes a base wall and a cake form that has a size and shape for receiving the base wall. The cake form includes an outer wall having a shape corresponding to an outer perimeter of the base wall. A bottom edge of the outer wall has a peripheral flange attached thereto. The base wall is positioned into the cake form. Each of a plurality of ring portions is attached to the cake form. A lifting member includes a hand grip and a plurality of tines each having a first end attached to the hand grip and a second end comprising a hook. Each of the ring portions is simultaneously engaged by one of the hooks and the cake form lifted with the hand grip to lift the cake form from a cake after it has been formed in the cake form.

Abstract: A device and method of using the device for preparing and baking pizzas. The device separates slices of pizza from each other and prevents ingredients from mixing or migrating across slices during preparation and cooking of the pizza.

Abstract: A process and apparatus for preparing a food product in the form of a sheet, having a selected shape and/or incorporating decorative designs/images are provided. The process includes pouring liquid batter on a heated surface to form a contour outline according to a desired shape, pouring liquid batter to form design lines within the contour outline, and pouring liquid batter within the contour outline to form a main surface of the food product.

Abstract: A pie crust crust retainer for precooking a pie crust comprising a plurality of joined spokes. Each spoke is unitary and has a spoke base, a spoke arc, and a spoke sidewall section oriented in substantially a planar relationship. The spoke bases radially extend from a base region to the spoke arc section. The spoke arcs extends upwardly and outwardly from the base region and are joined to the spoke sidewalls. The device has an optional lifting surface.

Abstract: A system and/or method for making a pizza pie having an outer cheese portion comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the outer crust to flow through the at least one opening, thereby forming the outer cheese portion at the upper surface of the outer crust. A cutting tool of the system comprises a rotatable disc with notches in its cutting surface to enable formation of the at least one opening in the outer crust. A cutting guide of the system comprises a generally disc shaped member with a support surface at its outer edge for supporting and guiding application of a cutting device against an outer crust region of a pizza dough.

Abstract: A system and/or method for making a pizza pie having an outer cheese portion comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the outer crust to flow through the at least one opening, thereby forming the outer cheese portion at the upper surface of the outer crust. A cutting tool of the system comprises a rotatable disc with notches in its cutting surface to enable formation of the at least one opening in the outer crust. A cutting guide of the system comprises a generally disc shaped member with a support surface at its outer edge for supporting and guiding application of a cutting device against an outer crust region of a pizza dough.

Abstract: The present invention is directed to baking apparatuses that are adapted for use in baking cakes, custards and other dishes that involve the use of a water bath. In a disclosed embodiment of the invention a baking apparatus is disclosed that includes an inner and outer pan, which may be formed as an integral unit. The outer pan is preferably adapted to receive and hold water and the inner pan is adapted to receive a springform containing a cheesecake batter or other mixture. The side or sides of the inner pan are preferably watertight and prevent leakage of water into the inner pan. The present invention offers the advantage of water bath baking without the problem of water from the bath leaking into the springform that contains the cake batter.

Abstract: A special tabbed pattern is integrated into a series of forms. The forms may be cookie cutters adapted to cut baked dough or other material set to desired density to provide a series of panels corresponding to the cutters. Alternatively, the forms may be molds, e.g, adapted to receive melted chocolate which is allowed to cool and set to form a series of panels corresponding to the molds. The panels are adapted to be joined together to form a decorative structure. The tabs are sized and positioned to provide a dovetail joint along each edge of the structure. The protruding tabs or ends are of a slightly smaller dimension than the notches that they fit inside of to provide a secure fit. This self-interlocking design allows each individual piece of the structure to be fitted together, one at a time, while maintaining an acceptable degree of stability throughout the assembly process.

Abstract: A tortilla-forming machine for molding dough into a tortilla shell. The forming machine having a base with an upwardly facing forming surface and a push plate with a downwardly facing forming surface. The forming machine further including an actuating mechanism with a first member joined to the base and a second member joined to the push plate which moves relative to the base for molding the dough into the tortilla shell. The relative movement including the upper push plate moving relative to the base axially along an actuating axis which is perpendicular to the upwardly facing forming surface and rotating about the actuating axis.

Abstract: A Method and Integrated system for brewing and dispensing beverages that must be brewed hot but are dispensed cold, such as coffee, tea and the like, is disclosed. The system comprises a dual purpose brewer adapted to both brew a hot concentrate and accept chilled water for cooling and dilution. The system allows for a hot beverage to be brewed directly into a containing vessel at room temperature. A hot brew concentrate at a temperature of approximately 180 degrees Fahrenheit is effectively lowered to 70 to 90 degrees during the brew stage. The vessel may next be immediately sealed, purged of oxygen, then provided to a standard manifold feeding multi-tap dispensing system. Subject invention eliminates any oxidation and exposure to the elements that would occur if the hot brewed beverage were allowed to be cooled and stored in an open container.

Abstract: A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the lid assembly contacts the dough portions, in order to produce par-baked pizza crusts.

Abstract: A baking pan bottom has a recessed stepped edge all around the periphery and an internal rod around the entire pan to act as a pivot pin hinge on all four sides. The side panels and end panels of the pan are provided with a mating protruding step along a bottom edge to mate with the recessed stepped edge of the bottom to prevent leakage. The hinge enables each side panel and end panel to pivot down for access to the baked goods and pivot back up for cooking. A sliding lock mechanism in the end panels has hooks that engage loops in the overlapping extending end portions of the side panels to lock the side panels in place for cooking. The baking pan has an additional flat baking sheet, which fits on the pan bottom. The interior surfaces comprise a non-stick scratch resistant surface, which is dishwasher safe.

Abstract: The present invention is a device facilitating both rapid and efficient assembly of handmade pizzas. The invention consists of a ring placed within a pan over a pizza shell thereby restricting toppings to the central region of a pizza. In one embodiment, the circular ring has a solid structure. In preferred embodiments, the circular ring is hollowed thereby reducing weight and facilitating space efficient stacking of two or more rings. Exemplary sectional structures include square, rectangle, trapezoid, and trapezoid-like shapes. In yet other embodiments, one or more grips are provided facilitating placement and removal of ring from pan.

Abstract: An adjustable one-piece round pie weight used to bake unfilled crusts in a pan or dish or to bake unfilled free-form crusts.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: A hands free tortilla forming machine for molding dough balls into a tortilla shell. The forming machine includes a forming portion, a linkage mechanism, a vertically extending hinge block, and a foot pedal which can be mounted to a moveable cart. The forming portion includes a base having an upwardly facing forming surface and a base having an downwardly facing forming surface. The vertically extending hinge block beings mounted relative to the base and having a first end facing the base and a second end opposite to the first end. The rear end of the push member includes a lever arm which protrudes from its rear end and which is pivotally interengaged with the hinge block at a hinge point. This provides for relative rotation of the push member relative to the base about a member axis between an access position and a formed position. The lever further includes a second pivot spaced from the first pivot which interengages with the linkage mechanism.

Abstract: A baking pan that has crests (10) which act as additional pan edges for the baked good to bake against and near, thereby providing a baked good that has a substantial increase in its edge linear measure.

Abstract: A dough press machine for flattening a quantity of dough. The dough press machine comprises a housing having lower and upper platens attached thereto. Releasably attached to the lower platen is a mold which defines a peripheral edge. The mold is sized relative to the lower platen such that the lower platen protrudes beyond the peripheral edge of the mold. The quantity of dough is placable onto the mold, with the movement of at least one of the lower and upper platens toward the other facilitating the compression of the quantity of dough between the upper platen and the mold and the movement of a portion of the quantity of dough over the peripheral edge of the mold into contact with the lower platen.

Abstract: A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion. The pan also includes a ledge formed around a perimeter of the pan. The system for producing par-baked pizza crusts further includes a lid assembly formed from a unitary sheet of metal for use in conjunction with the pan. The lid assembly includes a number of lids stamped into the sheet of metal, each lid corresponding to one of the recesses of the pan. The lid assembly also includes a ledge formed around a perimeter of the lid assembly. The ledge is formed such that when the lid assembly is placed over and in contact with the pan, the ledge of the lid assembly aligns with and rests on the ledge of the pan to enclose dough portions in an enclosed gap between the lid assembly and the pan.

Abstract: A pizza pan receives and bakes a pizza to produce a pizza having a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product. A pizza produced by using the pan has improved texture and coloration.

Abstract: An apparatus and process for manually portioning pizza dough disks having a calibrated volume and suitable for mechanical final spreading. The apparatus includes a support member fastened to a base plate, a circular lower plate arranged in a substantially horizontal configuration onto which the dough is to be placed, and a circular upper plate arranged in a substantially horizontal configuration coaxial with the circular lower plate and having of a diameter substantially equal to a diameter of the circular lower plate. A device for moving the circular lower and upper plate towards each other to a predetermined final distance which corresponds to a desired thickness of a dough disk is provided, as well as a cutting element having a sleeve with a cutting edge for removal of excessive dough emerging radially from an annular space between the circular lower and upper plates, and a moving mechanism for axially moving the sleeve relative to the circular lower and upper plate.

Abstract: A tortilla forming machine for molding dough into a tortilla shell having a top, a bottom, a peripheral edge, and a thickness. The forming machine includes a first member having a first forming surface, a second member having a second forming surface moveable toward and away from the first forming surface, and at least one removable sizing ring. The sizing ring includes a first edge and an opposing second edge, an inner surface and a height defining a cavity between the first and second forming surfaces when the first forming surface is adjacent the first edge and the second forming surface is adjacent the second edge such that the inner surface of the ring forms the peripheral edge of the tortilla shell and the height of the ring forms the thickness of the tortilla shell.

Abstract: The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a dough transporting device joined to the pressurized dough mixer, and an injection molding device joined to the dough transporting device. The method includes the step of transporting proofed dough from the pressurized dough mixer through the dough transporting device to the injection molding device, wherein the injection molding device fills the injection mold with dough when it is connected to the dough transporting device, thus forming one or more pieces of dough having the predetermined shape within the molds. The injection molds containing the dough may then either be conveyed into an oven to form a baked piece of dough having the predetermined shape, or conveyed into a freezer to form a frozen piece of dough having the predetermined shape.

Abstract: Method and apparatus for producing a disk of pizza dough ready for filling and baking using centrifugal force. Expanding of pizza dough under the influence of the centrifugal force is known, and the pizzaiolo applies such force by twirling a disk of dough overhead in a the room for expanding its diameter. Other known mechanical systems for this purpose provide very complicated devices equipped with radially oscillating levers which guide the dough in its radial expansion. According to the present invention the expansion of the diameter of the disk of dough under the influence of the centrifugal force is effected using an apparatus of very simple design including two plates arranged coaxial, one supported by the other.

Abstract: A self-contained pizza crust factory for creating a docked, formed pizza crust from a raw dough ball and positioning the crust on a crust container. The pizza crust factory includes an infeed conveyor belt that transports the ball of raw dough from an infeed end of the apparatus to a press assembly. The press assembly includes an upper platen and a lower platen positioned on opposite sides of the infeed conveyor belt. The upper platen of the press assembly is heated and in close contact with a crust die plate that is removably secured within a die holder assembly. The die holder assembly includes a pair of side supports that are pivotally movable between a locking position and a release position, such that the crust die plate can be easily removed and replaced from within the die holder assembly. A docking station is positioned downstream from the press assembly and receives the formed crust from the press assembly.

Abstract: A simple apparatus for molding and baking food particles into edible unified products comprises a heated stationary ring sandwiched by a heated bottom plate and a heated top plate. Both plates can alternately be brought against, and removed from, the ring. By placing a measured quantity of food particles on the bottom plate while against the ring and by bringing the top plate down on the ring, the food particles are compressed for a selected baking period. The top plate is then raised from the ring and the bottom plate is lowered from the ring so that the resulting unified product is released.

Abstract: A mold assembly including an outer mold and an associated inner mold, the inner mold being organized to engage in the outer mold, the outer mold having a curved main portion with a central opening and an outer rim extending in a plane, and the inner mold having a curved main portion with a central chimney shaped to pass with small clearance through the opening and an outer rim which, when the molds are mutually engaged, is coplanar with the outer rim of the outer mold and co-operates therewith to close the molding space defined between the curved portions.

Abstract: A pressing device comprised of stackable moulds for cooking and shaping hams into an oval cross-section. Each mould comprises transverse sides, longitudinal sides, crosspieces extending between the longitudinal sides, and a plurality of fixed troughs extending between the transverse sides. Below each trough (3), there is suspended from the transverse sides, a cover which is formed by a longitudinal plate, two end plates and two longitudinal sides. The end plates of the cover can slide against the faces of the transverse sides, each end plate being furnished with longitudinal pins which are directed toward vertical slots positioned along the transverse sides. Finally, a spring is disposed and compressed between the cover and the base of the trough.

Abstract: A band of terry cloth folded longitudinally and having at least one strip of loop- type fastener affixed to the band on the outer surface of one end and at least one tab of hook- type fastener affixed to the inner surface of the band at the other end. The method of saturating the band with water, securing it about the outer side walls of a baking pan containing a batter and baking the batter, the resulting cake having a level top surface, minimal side shrinkage and an even texture.

Abstract: A dough press machine for flattening a quantity of dough usable as a crust for a food product such as a pizza pie. The machine has a vertically movable upper platen having a bottom surface and a lower platen having a top surface. The lower platen is movable from and to a position whereby the bottom surface of the upper platen and the top surface of the lower platen are substantially aligned with each other for vertical downward movement of the upper platen against the lower platen. The machine includes a sensor for detecting alignment of the lower platen with the upper platen such that the upper platen is vertically immovable when the lower platen is not in substantial alignment with the upper platen. Vertical movement of the upper platen is accomplished electromechanically with an electric thrust actuator in communication with the upper platen.

Abstract: A pizza pan system includes a pizza pan including a bottom wall, a side wall circumferentially about the bottom wall such that the bottom wall and side wall cooperate to define an area for containing pizza dough, and a rim circumferentially about the outer edge of the side wall; and a lid-like member mating with said rim enabling pizza dough to be compressed between said lid-like member and said rim to produce single-crusted, fold-over or double-crusted pizzas. The system allows storage of panned pizza dough within a substantially air tight chamber. The pans of the system can be stacked to economize on countertop or storage space. The area for confining pizza dough allows, in conjunction with a trimming means, consistent reproduction of aesthetically pleasing pizza shapes. A method of preparing pizza includes rolling dough, placing the dough in a pizza pan, and placing a lid over the pizza pan to compress, shape, conform and trim dough about a rim area of the pizza pan and lid.

Abstract: A baking support that is a flat sheet of metal bent into a particular 3-dimensional shape and having a body portion and a plurality of leg portions. Optionally, the support includes stippling and/or depressions. Optionally, the support includes neck and head portions, with a bend to prevent the dough from sliding down the support. Optionally, there are a series of removable slats or dowels that extend through holes in the support surface about which the dough is arranged to create knees and elbows. Optionally, a finger extends from the surface for creating holes or openings in the baked product.

Abstract: A pizza pan receives and bakes a pizza to produce a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product.

Abstract: The dismountable mold of the present invention is constituted by a circular base with a predetermined height, the lateral wall of which is provided with a circumferential peripheral groove, and a flexible strip constituting the lateral wall of the mold, said strip being provided with a longitudinal rib near its lower edge, said rib being provided for its housing in the mentioned circumferential groove in the base. Said flexible strip has both ends shaped for their mutual locking, by the introduction of one end through an opening provided in the opposite end and by housing a projection as a wedge provided at one end, within a hole provided at the other end.

Abstract: A baking pan and method of use for baking plural stuffed pizzas and/or plural stuffed sandwiches therein. Each of the pizzas and/or sandwiches includes a dough shell and a stuffing within the shell. The pan basically comprises a base panel and four cavities. The base panel is a planar sheet of circular profile and having a rounded flanged peripheral edge. Each cavity is frusto-conically shaped and includes a generally planar bottom wall and a frusto-conical side wall flaring upward and outward therefrom. Each sidewall terminates at its upper end in a rounded top peripheral edge which is disposed slightly above the base panel. The rounded top edge of each cavity is arranged for joining a respective portion of baking dough disposed within its associated cavity to a sheet portion of baking dough disposed over the base panel and on top of its cavity along the periphery of the rounded top peripheral edge to form a stuffed dough shell having a joined seam extending about the periphery of the shell.

Abstract: Systems and methods for baking bread bowls are described. A bread bowl baker includes a concavo-convex body including a wide diameter circumference and a narrow diameter circumference; a first end coextensively joined to the wide diameter circumference, the first end i) having an axially outermost extent that defines a first end plane and ii) including a nonplanar cylindrical flange that doubles back from the axially outermost extent to form a raised edge, the raised edge defining a raised edge plane that is noncoplanar with the first end plane; and a second end coextensively joined to the narrow diameter circumference, the second end defining a second end plane. The systems and methods provide advantages in that resulting bread bowls are of uniform shape and are uniformly baked.

Abstract: A method and device for docking a rimmed crust carried on an intermittently moving conveyor is provided. The device has a vertical reciprocating piston positioned above the rimmed crest, a plate supported by the piston, a plurality of pins protruding downwardly from the plate in a predetermined docking pattern, a stripper plate supported from and below the plate wherein the stripper plate has a plurality of holes arranged to allow the pins to penetrate therethrough, resilient springs positioned between the stripper plate and the plate to force the stripper plate and the plate apart, and a controller to operate the piston to move the plate toward the conveyor and to lift the plate away from the conveyor. A method of perforating a plurality a rimmed crust of dough is also provided.

Abstract: A unitary pizza pan having a substantially circular bottom, an upwardly raised portion extending outwardly therefrom, a plurality of small apertures formed therethrough and multiple support members which position the bottom of the pan a slight distance above a horizontal surface upon which the pan is placed the combination of these features providing for a crispier crust and a shorter cooking time.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

Abstract: The pizza crisper disclosed herein is formed of aluminum sheet metal and comprises a bottom portion and an annular rim which rises above the bottom portion. The bottom portion is perforate and comprises a succession of annular lands separated by annular grooves which can be substantially bridged by pizza dough thereby to facilitate air circulation and the venting of moisture.

Abstract: An apparatus for warming one or more tortillas or other flat foods is disclosed. A round top pan and a round bottom pan each have a flat, circular base portion defined by an interior and an exterior flat surface. The base portions are surrounded by an integral curved rim portion that extends to one side of the base portion and terminates in an annular symmetrical lip. The base and rim portions, together, define a heating space therebetween, and the pans are positionable with lips in mutual contact in a closed orientation. The pans are hinged together so that the top pan is rotatable into an open orientation about a hinge. Each pan includes a handle portion that, when the pans are brought into the closed position, together form a handle structure suitable for gripping.

Abstract: The present invention is an automatic pizza dough press device for forming uncooked pizza pie from fresh dough. It includes a main housing frame; a base tray located within the frame and mounted therein to be at least partially slidable therefrom and is adapted for interchangeable and reversible bottom molds; an upper encasement on the frame; controls, a pump, motor and a hydraulic piston and cylinder connected to the upper encasement, the controls being at least two separate disparate controls and being connected to the motor, the motor and pump being hydraulically connected to the piston so as to move the piston downward and upward, and the piston being generally biased in an upward position; and, a top press mold connected to the piston for reciprocal movement therewith. The top press mold includes a heating unit to enhance dough relaxation without baking it. The controls are located sufficiently apart to necessitate a user to use two hands to operate the device.