Abstract: A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load of wood chips to be used without refilling. A smoke box is also provided for holding and properly combusting the larger quantity of wood chips in an oxygen deficient environment. The smoke box has a false bottom and discharges the smoke through a circuitous exhaust flow path. Also, the electric heating elements of the cooking and smoking apparatus are contained in an assembly which provides an air gap beneath the smoker box and also shields the smoker box to prevent the wood chips in the smoker box from becoming overheated.

Abstract: A method and apparatus for charcoal cooking of food utilizing a cook base and a removable cover mating with the cook base. The cooker has a substantially sealed interior cooking chamber for cooking food and an exterior portion with one charcoal heat source near the bottom of the cook base and another charcoal heat source on top of the removable cover, thereby separating the food and the fire.

Abstract: The disclosure provides a movable door that directs debris, such as oil, grease, and food particles, that falls from a plurality of cooking slots in a vertical cooking grill to an area separate from a food product delivery tray, providing a cooked food product with reduced calories that is potentially more visually appealing.

Abstract: Mister Baffler was designed for assisting in the art of Bar-B-Queing meats, sometimes referred to as Smoking. Utilizing the many brands of Offset Smokers, such as Brinkmann, Char-Broil, New Brumsfeld, Char-Griller, Mister Baffler can be adapted to any Offset Smoker/cookers using a 90 Degree bend for different lengths for different Smoke chambers. There are no tools required to use the baffle, as it is placed over the end of any cooking grid and stays in place. By moving the cooking grid from left to right, the baffle either reduces or raises the temperature in the cooking/smoke chamber, resulting in a more evenly distributed cooking temperature in the cooking/smoke chamber.

Abstract: A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other.

Abstract: A muffin maker comprises a support device, a main body and a collecting plate. A pedestal of the support device includes a first inserted portion. Two support arms of the support device include a rotary device. The main body is used for baking muffin and is connected to the rotary device. The collecting plate is mounted on the pedestal of the support device and includes a second inserted portion. The second inserted portion is connected with the first inserted portion and the normal line of the collecting plate is perpendicular to the normal line of the pedestal.

Abstract: A metal sheet at least part of which is embossed with an embossing pattern that includes undulations which are mutually arranged closely adjacent to each other so that in use egress of fluid from the plane of the sheet is omnidirectionally controlled.

Abstract: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

Abstract: A foil cooking enclosure for containing foodstuffs while grilling or cooking comprising a hinged access door for loading and unloading the enclosure. The enclosure is constructed using semi-rigid end portions comprising wire frames which are covered with a metallic foil sheet and filled to obtain structural integrity. Said end portions are interconnected by a collapsible pleated sheet for compact packaging and storage. A lower surface of the enclosure comprises a perforated base structure for draining fluid runoff in a manner which inhibits flare ups and return of noxious vapors into the foodstuffs upon contact with a grill flame or a cooking surface.

Abstract: Provided is an electrical cooking appliance with a case (10) forming a cooking container with a vat closed by a pivoting cover (12) mounted on case (10); cover (12) includes a joint (21) forming a spout designed so that joint (21) includes a channel (40) which leads through an initial extremity into the spout and, through a second extremity, to near a condensate reservoir when cover (12) is raised.

Abstract: A grill with improved-configuration grease collecting box comprising feet, a pan mounted on the feet and a heating device on the backside of the pan, the feet form an opening to contain the grease collecting box, both sides of the opening have supports, the opening mounted a grease collecting box inside, and the grease collecting box mounted on the supports, said pan has grease outlet orifices on the top of grease collecting box. The grease collecting box of the present invention located below the pan, it does not occupy the additional space and uneasy to be turn overed by incaution, which add the security; Mounting the grease collecting box on the feet does not need any additional fitting device, and the simple configuration is advantageous to be carried; The grease collecting box being hidden in the feet make the appearance of the grill to be more aesthetic.

Abstract: Provided is a bidirectional heating cooker that supplements and improves a function of a conventional infrared radiation cooker, in which the bidirectional heating cooker further includes a lower heating unit that is placed at the lower end of a cooking pan that is heated by radiant heat irradiated by an infrared lamp and that directly heats the cooking pan, to thereby heat the cooking pan quickly by the lower heating unit to thus make the upper and lower portions of food such as meat put on the cooking pan more quickly roasted than the conventional infrared radiation cooker and reduce a burden of electric charges based on a shortened heating time of the cooking pan, and to thereby make it possible to cook food rapidly by an upper heating unit with the infrared lamp and the lower heating unit that is placed on the cooking pan.

Abstract: A device for configuring foil for use in cooking food comprising: a base portion; a first plurality of rotatable elements operatively associated with the base portion; a support mounted on the base portion; and a second plurality of rotatable elements operatively associated with the support; the support operating to pivot relative to the base portion so as to allow entry of foil between the first and second plurality of rotatable elements in a first position and engagement of the first and second plurality of rotatable elements in a second position; whereby in the second position the first and second plurality of rotatable elements impart a configuration to the foil.

Abstract: A grill controller device, which remotely controls any type or grill or oven, comprises a circuit board, a plurality of connector, a power supply system, a control panel, a plurality of temperature control units, a plurality of temperature probes, and a speaker. The grill controller device is wirelessly connected with a graphic user interface so an user can wirelessly operate the grill controller device through the graphic user interface. The grill controller device externally attaches to existing grills and ovens. The plurality of temperature control units adjusts a grill temperature and a plurality of meat temperatures according to the user. A plurality of alerts is controlled by control software and the plurality of alerts comprises different functionality relative to different components. The user is able to control total functionality of the existing grills and ovens through the grill controller device while saving time.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: An electric grill for cooking food items comprises: a receptacle for receiving fats and breakaway solids generated during the cooking of the food; and a safety mechanism configured to prevent the grill from operating without at least one movement of the receptacle subsequent to the grill being powered on. Optionally, other safety features include, a fire suppression system, temperatures sensors, proximity sensors for detecting obstructions near the grill, weight sensors, liquid level sensors and infrared photo-interrupter sensors for detecting whether the tray has been removed from the grill, since the grill's last operation.

Abstract: A safe product transfer apparatus that heats refrigerated food products and then hold those heated food products in a hold drawer until they can be transferred to a heater merchandizer, preferably a roller grill as needed. The apparatus features a control assembly. A pre-heat indicator indicates when the preheat temperature has been reached so that the food products can be loaded into an operable drawer. The apparatus can heat a refrigerated product from 34° F. to greater than or equal to 140° F. in 35 minutes or less. The apparatus has a safe product transfer apparatus that has a heating cavity ranging from 250° F. to 425° F. The apparatus provides a safe product transfer apparatus that can hold the products stored therein at a safe holding temperature (ranging from greater or equal to 140° F. to not more than 205° F.), that is, not hot enough to continue heating or degrading the food product.

Abstract: The invention relates to a grill having a heating element for heating food, a cooking grate positioned above the heating element and having a plurality of openings for permitting grease to pass where the plurality of openings are arranged around the heating element, and a touch control for adjusting a temperature of said heating element. The touch control has an increase button to elevate the temperature of the heating element and a decrease button to lower the temperature of the heating element.

Abstract: An angled frying pan stand that includes a truncated cylindrical tilt stand rotatably disposed upon a generally circular base, the tilt stand having a bottom side and an upper surface, the upper surface disposed at an acute angle relative the bottom side, each of a pair of side supports retractably extendable upon an extendible track portion disposed on a sidewall, with a first holding edge and a second holding edge configured to support an extant frying pan at an angle upon the top surface, the angled frying pan stand including a strainer piece removably attachable over the rim of a frying pan to partition a segment of the frying pan wherein grease may collect under the influence of gravity separated from any foodstuffs in the pan.

Abstract: A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. In one embodiment the spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. In another embodiment, the core member is not present, and the support is assembled into stable conformations by the releasable engagement of heat resistant elements with each other. The heat resistant elements may be formed in a variety of shapes, including regularly spaced and paired T-shaped projections. Alternately, the heat resistant elements may be molded into various decorative shapes such as leaves, and as illustrated in one embodiment herein, gives the appearance of a laurel.

Abstract: The present invention is a grease straining device utilized in combination with a frying pan with an edge that includes a pan connector that curves around along the frying pan edge and partially extends over the frying pan, a rectangular planar shaped divider and strainer that is attached to the pan connector that extends downward into the frying pan and allows grease and oil from food cooked in the frying pan to be safely poured off of and out of the frying pan and a strainer handle that extends perpendicularly upward from the pan connector to allow a user to grasp the grease straining device while being utilized in combination with said frying pan. There is also an optional a splatter screen attachment that is attached to the strainer that extends horizontally across the frying pan to provide additional protection from grease and oil splatters.

Abstract: A cooking apparatus includes a first and second cooking vessel, a drain manifold connecting the first and second cooking vessel to a drain container for storing cooking medium, a first drain valve and second drain valve configured to connect the first and second cooking vessel with the drain container. A first drain lever selectively opens and closes the first drain valve, and a second drain lever selectively opens and closes the second drain valve. A first and second drain lever indicator indicate an operational status of the first and second drain valves, respectively. A controller monitors the first and second drain valve. When the first drain valve is open, the second drain lever indicator indicates a warning when the second drain lever is operated. When the second drain valve is open, the first drain lever indicator indicates a warning when the first drain lever is operated.

Abstract: A user-friendly apparatus for the preparation of convenient frozen foods such as pizza, hot pockets, pre-breaded and deep fried foods. Apparatus is made of food grade heat conducting woven wire, varying in wire thickness and size. Apparatus size and thickness depends on customer preference and task. The woven wire will vary in openness from 65% to 70%. The woven wire will be a square or rectangular shape with all the edges folded twice. Where the corners meet, it is 6 wires thick. The corners are locks, which allow the woven wire to be flexed, stretched and twisted. This flexing allows for easy food release and the self-cleaning action of the woven wire. The folding of the edges and corners is what makes it possible for the woven wire to always be returned to its original shape. The openness of heat conducting woven wire allows the ambient and conductive heat to produce crisper food in less cooking and clean-up time.

Abstract: A grill (20) has at least one grilling surface (32). A grease collection channel (42) is along at least one side of the grilling surface and has a sidewall (52) with an upper edge (70). A tool holder (80;300) is mounted to the sidewall and has at least one tool-holding compartment (82). The tool holder has at least one drainage port (134) positioned to drain the at least one tool-holding compartment into the grease collection channel (42).

Abstract: A system comprising a strainer and a cooking apparatus. The strainer comprises a first interlocking piece, a second interlocking piece, and a straining surface. The second interlocking piece contains a securing mechanism. The cooking apparatus comprises a first interlocking piece and a second interlocking piece. The second interlocking piece contains a receiving mechanism for the securing mechanism.

Abstract: A cooker is disclosed. The cooker includes a cooking assembly having a cooking member, a hinging arrangement to mount the cooking assembly onto a support so that the cooking assembly can be displaced relative to the support between an operative position in which the cooking member is in a substantially horizontal orientation, and a stowed or inoperative position in which the cooking assembly is displaced towards the support, and a front drip tray that is pivotally mounted on the cooking assembly and that is configured to pivot relative to the cooking assembly while the cooking assembly is pivoted between the operative and stowed positions and to catch cooking waste, such as drippings from the cooking member as the cooking assembly is pivoted into the stowed position.

Abstract: A food dispensing device having a frame with first and second sidewalls in spaced parallel relation that house a heating board and a slant board. The slant board is positioned below the heating board and both slope downwardly. Specifically, the heating board has a plurality of slots therein such that juice from a food product flows through the slots and onto the slant board. Adjacent and below the heating board and slant board is a flange that is positioned such that when a food product is placed on the heating board the food product rolls toward the flange and simultaneously juice flows from off the slant board into a juice tray disposed below the flange.

Abstract: A pan for making spaetzle that has a shape, a rim, a depth, a collection of holes, a thickness and two handles that allows one to make spaetzle in a manner that is safer and easier than with currently known devices. The shape is a shallow circular shape with an overall curvature of a slice of a sphere. The rim has an open diameter of at least twenty centimeters and no more than twenty eight centimeters. The depth of the pan is from two to eight centimeters. A plurality of holes is located within a central pan portion that has a diameter of no more than 15.3 centimeters, the holes having a diameter of between six and thirteen millimeters. The thickness of the central pan region is not more than three millimeters and handles affixed to the rim each extend outward to a distance less than about five centimeters.

Abstract: In a cooking device having a cooking chamber including a plurality of side walls, a bottom, and a fat drain to allow fat and other cooking residues to be discharged therethrough from the cooking chamber outward, the fat drain is arranged in a side wall of the cooking chamber.

Abstract: The present invention is a mat that drapes over a transom or other barbeque area on a boat. The primary objective of the current invention is to keep transom, caulk, and upholstery on boats clean from splats and splatter caused during on board barbequing. Another objective of the invention is to provide a place to securely store barbeque accoutrements when using barbeque on a boat. The mat is placed over the barbeque area prior to barbequing. The mat can easily be folded and stowed.

Abstract: A vertical grill (11) for cooking food items is disclosed wherein the vertical grill is comprised of a body (12) containing at least one vertical grilling area disposed between at least two sources of radiant heat energy (24), and wherein the body (12) is adapted to direct fats and breakaway solids generated during the cooking of the food into an external receptacle (32) via the external opening (22). It achieves this by including (Evacuation Slides) guides (28) and (30) which are contained within the body (12) of the grill (11) and arranged in various shaped assemblies such that food and fats falling on (Evacuation Slide) guide 28 travels down until it is collected by (Evacuation Slide) guide (30) which delivers the food and fats to the external receptacle (32) where they are not in any danger of catching fire.

Abstract: Forming a perforated sheet which comprises a foil component and at least one flexible non-stick coating applied onto a surface of the foil component, wherein a plurality of apertures are then punched through the foil component and the at least one flexible non-stick coating to create a set of colored sequins and confetti with different colors on opposite surfaces.

Abstract: A method of controlling an oven is provided. The oven includes a first heater, a second heater having a lower output than the first heater, at least one third heater, and at least one fan blowing a heat of the third heater to a cavity. The first heater operates for cooking food and then the second heater operates after the first heater stops. Then, the third heater and the fan continuously operate while the first heater and second heater operate.

Abstract: A liner used to line the grills of barbecues and other types of cooking grill structures. The liner has at least one solid section and at least one perforated section that runs along the length of the liner. The liner is also shaped in a sinusoidal pattern that fits over the parallel rods on a cooking grill. The liner is placed onto a cooking grill above the burners. The solid section of the liner is placed directly above the burners. The perforated sections are not. As such, the liner allows drippings to flow away from the food and fall into the barbecue only in areas where the drippings will not ignite. Thus, the liner eliminates the major cause of fire flare-up when cooking on an open flame grill.

Abstract: Disclosed is a cooking grid that is positionable on a top opening of a grill. The grid includes a frame, a plurality of bars, and a shield section. The bars and the shield section are arranged inside the frame, and the bars form therebetween a plurality of openings. The shield section is arranged to correspond in position to a burner unit set up inside the grill, whereby when the cooking grid receives foodstuffs positioned thereon for grilling, the shield section provides a shielding function that prevents liquid substances of grease and juice of the grilled foodstuffs and sauce applied to the foods from dropping on the burner unit to cause flaming and smoke, and thermal energy emitting from the burner unit is directly applied to the cooking grid to thereby provide functions of health, environmental protection, and energy conservation.

Abstract: Cooking apparatus having a shell structure with a reception cavity and a base bottom. The base bottom includes an essentially solid funnel wall extending down and in toward a lower fluid outlet. A leg support assembly is secured to the shell structure and a holder device is positioned within a reception cavity of the shell structure. The holder device has an upper portion secured to the shell structure and a lower catch support portion. The food holder defines a food reception recess and a food holder base bottom. The food holder base bottom has an essentially solid, sloped wall extending down and in from a lower end portion of said main body portion. The food holder is supported in a state of suspension by the catch device and is configured with a lower portion that extends below the lower catch support portion and above an underlying region of the shell base bottom. A heating device extends into heat transfer proximity to the food holder.

Abstract: A collection lip for a griddle is disclosed. The collection lip includes a longitudinally elongated body member having a first end, a second end, a lateral center line and a longitudinal side. The collection lip further includes a lip member extending from the longitudinal side away from the longitudinally elongated body member, the lip member including sides configured to direct cooking byproducts flowing across the lip member towards the lateral center line.

Abstract: Provided is an electrical cooking appliance with a case (10) forming a cooking container with a vat closed by a pivoting cover (12) mounted on case (10); cover (12) includes a joint (21) forming a spout designed so that joint (21) includes a channel (40) which leads through an initial extremity into the spout and, through a second extremity, to near a condensate reservoir when cover (12) is raised.

Abstract: A cast-iron cookware apparatus for cooking, or more particularly, “pan”searing meat on a typical charcoal or gas grill is provided. If used in conjunction with a grease catch pan the apparatus can be used in an oven. The cookware apparatus is similar to a typical griddle, skillet, or various other pan type cookware apparatuses. The second embodiment apparatus could be used in place of a typical grill rack. The cookware apparatus has a plurality of substantially small apertures extending through the cooking area of the apparatus. Due to the size and low number of apertures the apparatus will allow most of the fat to drain from the apparatus during the cooking process, yet the apparatus still leaves the meat juicy, tender and flavorful. The apparatus reduces carcinogens produced when grill cooking, as well as reduces retained fat content when used in an oven.

Abstract: An apparatus includes a spatula surface having a plurality of holes. The spatula surface is configured for handling food during a cooking process and for enabling fluids to drain through the holes. An arm supports the spatula surface during the cooking process. A handle is joined to an end of the arm. A drainer is positioned generally horizontally above a top surface of the spatula surface for contacting food positioned between the spatula surface and the drainer, and for enabling a pressure to be applied to the food to substantially remove excess fluids from the food. Attaching bars support the drainer and enable movement of the drainer relative to the spatula surface. A lever is joined to the attaching bars for enabling a user to impart a relative downward movement of the drainer to apply the pressure to the food, thereby enabling the user to substantially drain the excess fluids.

Abstract: An emitter may be positioned for absorbing energy from a burner, and the emitter may include a substantially concave surface for emitting infrared radiant energy so that a substantially uniform distribution of infrared radiant energy is provided at a predetermined plane. The predetermined plane can be referred to as a plane of absorption because, for example, an article for absorbing at least some of the infrared radiant energy may be positioned at the plane of absorption. For example, food can be cooked at the plane of absorption. A support member for supporting the food to be cooked may be proximate the plane of absorption. The support member for supporting the food may be a cooking grid, rotisserie, or other suitable device for supporting the food. In one particular example, the support member is a cooking grid that may be proximate the plane of absorption, or more specifically the cooking grid may be substantially coplanar with the plane of absorption.

Abstract: In summary there is provided in one embodiment a grill liner for placement on top of a cooking grate and used to cook food placed thereon. The grill liner includes a plurality of holes to help allow heat to move through the grill liner. The grill liner further includes at least one flap that is secured to a portion of the grill liner through a frangible bridge, point, or line of weakness. The frangible bridge when broken permits the flap to bend downwardly. The grill liner when placed on the cooking grate may then have its one or more flaps bent downwardly through bars such that the grill liner movement across the cooking grate can be limited.

Abstract: A device, skimmer or utensil for removing unwanted fat, impurities or foam from excess starch accumulated on the surface of soups, stocks, sauces, stews, or boiling pasta; wherein the skimmer is slowly inserted into the cooked liquid and by gently rotating its handle back and forth and gradually dipping the plate into the liquid, the fat, grease, or unwanted foam is spilled onto its holding plate; thus, removing from the cooked food unhealthy fat and/or other unwanted impurities.

Abstract: An electric grill, more particularly, a grill convenient for storage is provided in the present invention. The present invention comprises: a main body, a pan for holding and cooking food disposed on said main body, two hand grips disposed on the left and right side of said pan, two moveable lock units respectively disposed on the left and right side of said body corresponding to said hand grips, and said lock units can lock up said pan or said hand grips. The pan and hand grips won't fall from the body when it is laid vertically. Furthermore, said main body comprises a first supporting bar and a lid provided with a second supporting bar; said first and second supporting bar define and form a supporting-plane on the center of gravity of the frontal side or rear side of said body and said body lid. In this way, the grill won't fall when it is vertically laid.

Abstract: A cooking unit includes a base pan, a can positioned on the base pan, and a cooking drum located on the base pan and within the can. The cooking unit also includes a heat source positioned outside the can.

Abstract: A cooking device comprises a cooking surface and a wall structure that extends away with respect to the cooking surface. Examples of the cooking device include a closure configured to be moved with respect to the wall structure from a first position to a second position. Access to the cooking surface is provided when the closure is oriented in the first position and the closure is configured to cooperate with the wall structure to define a cooking chamber when the closure is oriented in the second position. A handle can be attached to the closure, wherein the closure is configured to move from the second position to the first position by moving the handle away with respect to the wall structure. In addition or alternatively, the cooking device may include a rotisserie device with an arm configured to move from a retracted position to an extended position with respect to the wall structure.

Abstract: A cooking apparatus is disclosed. The cooking apparatus includes a housing having a cooking chamber and a heating unit. The heating unit includes a partition plate detachably installed in the chamber, the partition plate partitioning the chamber into sub-chambers, and a heater configured to heat at least one of the sub-chambers.

Abstract: A tilting handle for pans is integral with a supporting extension, to which is rotatably coupled a projection rotatable about a horizontal axis, the two sides of the supporting extension and rotary projection including slots therein mutually facing swinging pins arranged along a cross axis of the handle are engaged, the handle including a swinging lever which may swing against an urging spring and comprises a detent tooth engageable with a detent step of the supporting extension.

Abstract: The present invention is a mat that drapes over a transom or other barbeque area on a boat. The primary objective of the current invention is to keep transom, caulk, and upholstery on boats clean from splats and splatter caused during on board barbequing. Another objective of the invention is to provide a place to securely store barbeque accoutrements when using barbeque on a boat. The mat is placed over the barbeque area prior to barbequing. The mat can easily be folded and stowed.

Abstract: A portable electric grill for that has utilizes an electric fan to draw smoke and cooking odors through a filter then redirects and circulates the cleaner hot air around food to create convection heating thereby improve and making faster the cooking process. The grill can be used for indoor or outdoor use. It has a removable lid that when in the down position it provides the circulation of the hot air throughout the grill. It has a removable grill plate that either sits on top of heating elements or has heating elements imbedded in the grill plate. The grill plate is used for searing various foods and then allowing the convection air to cook the foods throughout. It has controls for regulating temperature, cooking time and fan speed. It has a pull-out grease tray to catch and dispose of drippings from cooking food. The filter is removable for cleaning.