Abstract: An energy-efficient barbecue grill includes an insulated top for retaining heat within the cooking area and a drain to remove grease from the cooking surface of the grill. A preferred embodiment of the grill is provided with an electric heat source.

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: A cooking apparatus uses a cooking grid having an upper surface with a series of parallel rails and parallel valleys. The cooking grid has a continuous upper surface such that juices and other drippings from food which is being cooked upon the upper surface cannot come into contact with a heat source such as an electrical heating element. The grid further prevents flame from striking the food disposed on the top of the grid. The heat source may be an electrical heat source disposed within the grid. Alternately, the heat source could be separated from the grid by air. Another alternative as the heat source as part of a heating assembly upon which the grid is disposed. A multi-finger utensil is used with the grid. The grid is made of sections with grease seals between them.

Abstract: A pan is provided for baking taco shells in an oven for holding the baked shells while filling and serving. The pan has a plurality of elongate parallel tapered ridges with troughs between the ridges. The inverted shell is placed astride a ridge. As the shell is pushed onto the tapered ridge it is gradually opened up. It is held in this open position during baking and retains this open configuration when turned upright and seated in a trough where it is fully supported during filling and serving. At each end of the trough, a stop element slopes upward from the bottom of the trough. It is high enough to retain any spilled contents in the trough as well as preventing the tacos from sliding off the pan when tilted. The stop element also serves to facilitate grasping of the filled taco from below by gradually lifting up the taco as it is slid along the trough and over the stop element.

Abstract: A rack and screen assembly for converting gas grilles into charcoal and/or wood burning stations. The assembly is fabricated from high temperature stainless steel, so that the assembly, when heated to its cooking temperature, retains such elevated temperature for an extended period of time. The rack includes an open frame with runner legs at its lower end, that sit atop the cylindrical tubes of conventional gas grilles. Braces extend transversely across the open frame to reinforce same, and ledges are defined at the upper ends of the open frame. The perforated metal screen is inserted into the upper end of the frame until the screen rests upon the ledges. When the screen is damaged, or wears out, the damaged screen is lifted out of the frame and replaced, manually, in a simple fashion and without resort to manual tools.

Abstract: A dual purpose cooking grid for use with a barbecue grill which has one side for cooking large pieces of food and an opposite side for cooking smaller ones. The grid provides for adequate flow of fats and juices to the heat source by providing grooves in a flat surface for cooking the small pieces of food which grooves direct some of the fats and juices to the source of heat. The grid is easily manufactured and has an aesthetic look.

Abstract: A method for coating metal cookware includes (a) roughening and cleaning a cooking surface of the metal cookware's inner wall by spraying aluminum oxide of 60-80 mesh onto the inner wall surface; (b) applying a mechanically resistant layer onto the roughened and cleaned cooking surface of the metal cookware by electric-arc spraying at a temperature of 4500.degree.-8000.degree. C., under a pressure of 5-8 kg/cm.sup.2, and with a voltage of 30-40 V and a direct current of 100-300 A, the mechanically resistant layer being made of a metallic material, and (c) applying a lubricative layer, which consists essentially of PTFE (polytetrafluoroethylene), onto the mechanically resistant layer by spray coating until the lubricative layer has a thickness of about 23-36 .mu.m and whereby a pencil hardness of 8-9 H is achieved.

Abstract: An eco-grill pan comprises a flat bowl having a bottom. The bottom has a collecting channel therein and a plurality of elevations extend upwardly from the bottom. The elevations have at least two sides and pairs of elevations define a valley therebetween. At least one side has an opening therethrough an at least one impression in the side near the opening. The collecting channel of the bottom is transverse to the elevations. The drill pan is of a one-piece casting construction.

Abstract: An improved low-fat non-stick frying device or cookware is provided. The upper cooking surface of the frying device includes a textured surface comprised of a series of wave-like grooves embossed in the surface of the pan. The wave-like pattern of each groove is one-half cycle out of phase with its neighboring adjacent grooves to form an alternating pattern of outwardly extending lands and inwardly extending roots. A raised portion or elevated surface is provided on the cooking surface disposed between the outwardly extending lands. The elevated surface is the primary cooking surface and is further the location of the inevitable initial wearing of the non-stick material. The remaining non-stick material, disposed in the grooves and between the roots is not subject to abrasive action and wears at a substantially slower rate.

Abstract: In a grate the bars (1, 2, 3, 4, 5, . . . ) of S-shaped cross section are combined to form two groups of bars (1, 3, 5, 7, . . . ; 2, 4, 6, 8, . . . ). The two groups form moving units longitudinally displaceable relative to each other. The profiling of the bars prevents fat from dripping into the fire. Pulling apart the two groups of bars exposes all surfaces of the bars so that they are easy to clean.

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

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

Abstract: An eco-grill pan with a grill surface formed of grill rods disposed at a distance from one another has fat drain channels disposed between them and a fat collecting channel. The grill pan is formed of one-piece construction and between the grill rods and each fat drain channel at least one fat drip edge exists and is disposed above a corresponding fat drain channel. Due to the overlapping, the dripping fat is collected by the fat drain channel. The fat collecting channel encircles the grill surface so that the collected fat can be collected and readily be poured off.

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

Abstract: A barbecue or outdoor grill or cooking assembly structured from a plurality of interlocking and cooperative components which are readily assembled and disassembled at a given site so as to allow the subject assembly to be easily installed and removed from a given location. The plurality of components define a substantially enclosed interior in which a grill assembly is adjustably positioned such that the grill portion thereof may be raised or lowered relative to a platform designed to support a fire bed or other heat generating source so as to regulate the heat applied to the food being cooked which is positioned on the adjustable grill portion of the grill assembly.

Abstract: An outdoor cooking unit having a cooking surface and a separate grease collecting unit where the cooking surface is coated with an anti-stick compound such as TEFLON and the unit is designed and constructed to preclude overheating the anti-stick coating.

Abstract: A cooking grill assembly adapted to be placed on the upper work surface of a barbecue heating unit. The grill assembly consists of two overlapping slotted plates, a grill component and an underlying drip pan component, releasably hinged together along one margin. The slots are offset from each other in such a manner that the molten fat dripping downwardly through the slots of the upper grill plate will be intercepted by the underlying drip pan plate and conveyed to a fat accumulation trough on the latter. The arrangement is such that the smoke and other combustion vapors can rise upwardly through the slots of both grill components and flavor the meat in the usual manner, without danger of igniting the molten grease resulting from the cooking operation.

Abstract: The present invention relates to solar hot dog cookers. A dark M-W cross sectioned cylindrical hot dog holder holds at least two hot dogs. The hot dogs are placed on the holder and covered by a dark, solar energy absorbing flat plate. The combination is placed on a plastic base having raised edges to prevent spilling of grease. The base is covered with a top generally transparent to solar energy waves and placed in the sun. Depending on solar intensity, about twenty minutes are usually sufficient to cook the hot dogs. The cooker may then be reused. The cooker also works when solar energy is not at a maximum, such as certain cloudy days, evenings, cold days, etc.

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

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

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

Abstract: An air slot cooking grill utilizes one or more jet curtain plates to form rectangularly cross-sectioned heated air jets which begin to diffuse or "plume" slightly before impinging upon a food item supported on a gate member disposed within the grill housing. Each of the jet curtain plates has a corrugated cross-section defined by alternating series of parallel, generally V-shaped ridges which respectively project toward and away from the grate member, and a series of rectangularly cross-sectioned air formed in apex regions of the series of ridges which project toward the grate member. The ridges which project away from the grate member function to facilitate an even distribution of supply air to the air slots from a supply plenum disposed within the housing and bounded by the jet curtain.

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

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

Abstract: In order to reduce the tendency of foodstuff to adhere to a cooking surface, that surface is provided with an uneven surface formed with closely-spaced peaks or corrugations, normally in the form of concentric grooves. The surface may additionally include a layer of "Non-stick" material which further reduces the likelihood of foodstuffs sticking thereto.

Abstract: Grease collector grates 48 and 49 are positioned within the housing 11, beneath the location of the food support grill 19, over the burner 26. The L-shaped grease collector bars 50 of the collector grates 48 and 49 prevent grease from falling downwardly to the burner 26, but the space between the collector bars permit the heat to move freely upwardly between the collector bars.

Abstract: A portable barbecue is disclosed herein having an enclosed, hooded grill with an exhaust chimney intended to eliminate much of the smoke and flame normally encountered during a barbecue cooking procedure. The grill is provided with a plurality of V-shaped channels for catching and transporting fats and juices from the cooking meat. A collector pan is carried along one end of the grill to receive the juices from the channels. The coals are disposed directly under the grill and a manual or motor drive is employed to raise and lower the grill with respect to the coal bed. A stabilizing ring on the grill encircling a rod maintains the grill in a substantially horizontal condition.

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

Abstract: The gridiron comprises a frame, a plurality of parallel slats having their opposite ends rigidly attached to said frame and defining of the grilling surface, said slats comprising an inclined flat portion, a first longitudinal lip bent downwards from the top edge of said inclined portion and forming a roof panel, a second longitudinal lip bent upwards from the bottom edge of said inclined portion and forming a gutter, the first and second longitudinal lips of adjacent slats at least partly overlapping each other.

Abstract: A disposable tray for heating comestibles to obtain a deep fried appearance and texture of the resultant products by maximizing convective heating of the comestibles and minimizing conductive heating thereof. The top surface of the tray has a waffle design with an array of raised ridges thereon for supporting the comestible products on the ridge crests while minimizing conductive heat transfer thereto. A plurality of round apertures are provided in the tray surface between the ridges to allow heated air to flow therethrough to convectively heat the products. Raised frustoconical shaped fins are provided around the apertures, with the fins rising to a portion of the height of the ridges. The fins function to increase the convective flow of hot air through the apertures while not providing substantial contact with the comestibles. The raised fins also form troughs around the apertures to collect oil released by the products during heating thereof.

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

Abstract: For barbequeing food, a portable cooker, convertible for both indoor and outdoor use, is provided. The burner of a gas or electric kitchen stove is used to fire the cooker indoors, whereas charcoal or other combustible fuel is used as a source of heat for outdoor use. Two embodiments of the version are disclosed, one adapted for single burner indoor use and the other adapted for twin or dual burner indoor use. The second embodiment employs internal baffles for equal distribution of the applied heat. Both embodiments include an effective grease collection system for intercepting and drawing off a portion of the grease drippings.

Abstract: A broiler for cooking food products has an upper heating unit located in a spaced relationship from the food and a lower heating unit in a close heat transfer relationship with the food. The upper unit is preferably a U-shaped radiant fire tube with a gas-fired power burner mounted at one end as a heat source. Hot flue products exiting the radiant tube are directed to the lower heating unit which is preferably a heat pipe assembly with evaporator and condenser zones for a working fluid. In one form the condenser zone includes a generally flat wall portion with a cooking surface defining a set of upwardly facing grooves. In another form the condenser zone is a series of generally parallel pipes that extend under the food in a horizontal, mutually spaced relationship. A movable rack supports the food and moves it into and out of a cooking relationship with the condenser zone of the heat pipe assembly.

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

Abstract: A grill, such as for use in barbecues, comprising a flat cooking surface having a multiplicity of openings therethrough and grooves inlaid therein which are juxtaposed so as to effect the flowing of a major portion of the liquids emanating from food being cooked on the cooking surface into the grooves and a minor portion of the liquids into the openings. The minor portion falls into the heat source located underneath the grill. The grooves are of a slope and direction to effect the disposition of the major portion of liquids to a location distant from the heat source.

Abstract: A method and tray assembly is provided for heating, in a conventional household oven, batter-coated and par-fried frozen comestibles conveniently supported or held in a substantially vertical position. Vertical orientation is such that a three-dimensional comestible having a length, width or circumference and thickness is situated so that a plane of thickness is parallel to the bottom of the tray. The novel tray assembly maximizes convective or microwave heating of the comestible products, minimizes conductive heat transfer, and also permits the user to minimize the surface area of the comestible available for moisture collection during heating. The tray assembly comprises: a tray having upstanding support elements which fixedly engage the comestible in a substantially vertical position, a means to allow heated air to convectively heat the food products, and a means serving to collect oil and liquids released by the products during heating.

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

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

Abstract: Conjoining cooking racks are disclosed which fit together one on top of another to form an upper and lower rack, each having identically sized outside frames, and depending longitudinal cross members connected across said frames. A method for employing the frames in conjunction with metal foil sheets for low fat cooking without soiling the frames is also described.

Abstract: A hickory wood cooking plank for broiling or baking meats, fish, poultry and the like, in conventional home ovens. The design features a unique, aluminum support stand provided in the form of a pair of L-shaped aluminum elements which are adapted to be respectively fitted within a pair of longitudinally extending grooves inwardly formed on the side edges of the cooking plank. The aluminum stand serves the dual function of supporting the cooking plank and dissipating the heat from the plank to prolong useful life. This permits high temperature broiling in a conventional oven to char the hickory plank which, in turn, imparts a hickory flavor to the food placed thereon for cooking.

Abstract: Cooking apparatus especially suited for outdoor cooking using charcoal, wood and the like for fuel. The container-like body supported on legs may be made from sheet metal and includes a special damper arrangement beneath a corrugated foraminous sheet metal meat support. Charcoal or other fuel is supported in a removable pan inside a large container smaller than the inside area defined by the body and mounted above a sheet metal damper wall in which there are two large damper openings through which air flow is adjusted by means of a manually positioned hinged damper plate. The large container has ventilation holes around the edges. The corrugated formation of the foraminous plate provides slanted surfaces and grease troughs which help control the cooking and the grease disposal. A large, hinged hood may be swung and supported out of the way and the hood has a removable shelf. A special grease guard is part of the body. Special pivoted brackets selectively retain the hood in place.

Abstract: Cooking apparatus especially suited for outdoor cooking using charcoal, wood and the like for fuel. The container-like body supported on legs may be made from sheet metal and includes a special damper arrangement beneath a corrugated foraminous sheet metal meat support. Charcoal or other fuel is supported in a removable pan inside a large container smaller than the inside area defined by the body and mounted above a sheet metal damper wall in which there are two large damper openings through which air flow is adjusted by means of a manually positioned hinged damper plate. The larger container has ventilation holes around the edges. The corrugated formation of the foraminous plate provides slanted surfaces and grease troughs which help control the cooking and the grease disposal. A large, hinged hood may be swung and supported out of the way and the hood has a removable shelf. A special grease guard is part of the body. Special pivoted brackets selectively retain the hood in place.

Abstract: A packaging tray, especially adapted for the containment of moisture containing food products such as meat, poultry and fresh produce comprising a bottom supporting surface having a plurality of spaced apart liquid entrapping recesses. The individual recesses have a larger cross-sectional area at their base than at their top.

Abstract: An electric cooking appliance has a base which removably supports a lower cooking element in its open top. The appliance has a cover which is removably hinged to the base. This cover contains an upper cooking element provided with a depending rib which contains a heating element and interfits with a provided channel in the lower cooking element when the cover is closed against the base. The lower cooking element has a handle and is provided with apertures through which fluids from the cooking food can drain into the base. The base and cover also have recessed handles which engage about the handle of the lower cooking element and a bail is provided which releaseably locks the handles together to assure an effective transfer of heat through the conductive metal of the rib to the two cooking elements such that a hamburger or other food positioned between the two cooking elements can be simultaneously heated from both sides by the one heating element with the cover closed against the base.