Abstract: A grill configured to cook food placed above it. The grill comprising a base having an interior and containing a support for the food being cooked and gas jets for burning gas and generating heat to cook the food. The gas jets are directed downwards towards the interior of the base, thereby heating a bed of heat absorbent inert material. This material is heated by the gas jets and then radiates heat upwardly in the direction towards the support.

Abstract: A portable cooking system comprising a base tray, a grill plate, a lid, and a reflector is provided. The base tray comprises a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate.

Abstract: An outdoor cooking grill includes a removeable grease drip pan. The grease drip pan has a number of removable fluid pans designed to collect grease and/or other fluid.

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: The invention relates to a mold (1) for producing a batter-based food that swells under heat, which mold (1) comprises two cooking subassemblies (2, 3) capable of moving between an open position enabling the batter to be deposited and a closed position in which they define a cooking chamber, in which each cooking subassembly (2, 3) includes a cooking plate (4, 5), with the lower cooking plate (4) comprising a peripheral wall that delimits the cooking chamber and extends above the median plane of said chamber. According to the invention, the peripheral wall includes, on a discharge portion (11), a lowering forming an opening enabling an excess of expanding batter to be discharged, in which the discharge portion (11) extends vertically at least to the median plane of the cooking chamber.

Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: A cardio grill is provided. In various embodiments, a grill pan insert, a grill pan, and a grill pan assembly are disclosed. In at least one embodiment, a grill pan insert includes a food support frame having a disc-shaped base and adapted for removable insertion into a traditional cooking pan and defined to rest flatly, without support members, upon a floor surface of the pan and a grill pattern assembly defined by a plurality of ribs disposed in a generally parallel manner upon the disc-shaped base of the food support frame and having steep high narrow peaks to simulate a wire grate grill pattern imprint upon a food item and from which to drain fats, oils, juices, and the like away from the food item, a plurality of deep trenches alternatingly interposed between the plurality of ribs on the food support frame and having a generally U-shaped pattern.

Abstract: An outdoor cooking grill includes a removable grease drip pan. The grease drip pan has a drain hole and a drain assembly having a plug that is selectively moveable to seal the drain hole. The user may use the drain assembly to drain grease and other liquid collected in the grease drip pan.

Abstract: A rack having a mesh body, a length and a width or if not rectangular, a circumference. The mesh body, in cross section, is provided with a plurality of ridges and troughs creating v-shaped surfaces sized for receiving and retaining shellfish thereon during cooking. The shellfish is placed upon the rack over the troughs and between the ridges for maintaining the shellfish in a substantially horizontal orientation during cooking.

Abstract: A barbeque oven comprises an oven body, a fire source provided on the oven body and a barbeque grill, wherein an oil receiving device is provided between the fire source and the barbeque grill. The oil receiving device comprises an oil receiving baffle plate, an oil guiding groove and an oil collecting pot. The oil receiving baffle plate is provided as a corrugated plate or a flat plate obliquely mounted. A plurality of flame penetrable apertures are provided on the corrugated oblique surface of the corrugated plate or in the flat plate. An aperture covering device is provided above said flame penetrable aperture, wherein said aperture covering device is provided as a bevel sheet with its upper edge in connection with the corrugated oblique surface or the flat plate. A spacing is provided between the aperture covering device and the flame penetrable apertures.

Abstract: A multi-function roaster system includes a roasting oven serving as a main body formed by two oven sidewalls to which a liftable cover is rotatably mounted. A open top grating roasting assembly is arranged at a bottom of the roasting oven. At a suitable location adjacent to an inner top of the liftable cover, an infrared heating roasting assembly is frame-supported on an oven back wall. The top fired infrared heating roasting assembly includes a reflection plate that is inclined downward in a rearward direction and is arranged at a bottom of the infrared heating roasting assembly to guide greasing dropping induced by infrared heating roasting away from an open top roasting site on a lower portion and to reflect infrared radiation to heat a bottom side of a heating grating. As such a single system allows for selection among multiple roasting modes, includes open top grating roasting and top fired infrared heating roasting.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, an optional cone positioned above the burner shield, a grate positioned above the cone, and an optional separator configured to position the grill enclosure thereon. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A grease disposal and storage system for the efficient and safe disposal of hot grease and unhealthy fats from food items. The grease disposal and storage system generally includes a container including a cavity, wherein the cavity is defined within the container. A receptacle is positioned within the cavity of the container. A support is positioned within the cavity, wherein the support is positioned near an opening of the receptacle. A funnel is positioned within the cavity, wherein the funnel is stabilized by the support. The funnel is aligned with the opening of the receptacle so as to guide a disposable substance through the funnel and into the receptacle.

Abstract: A body for at least one direct-broiling cooker, which is configured to suppress heat transfer to a drip channel, thus performing cooking function(s), without requiring water to be contained in the drip channel.

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 food cooking apparatus includes: a main body having a cooking room therein; a rotation motor transmitting power to a rotating shaft disposed in the cooking room to rotate the rotating shaft; a plurality of rotating plates being connected to the rotating shaft and rotating by interlocking with the rotation of the rotating shaft; a holder detachably formed on the tops of the rotating plates; and a plurality of heaters disposed on the inner side surfaces of the cooking room to generate heat.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A utensil for flavoring fowl while cooking it over a heat source such as a barbecue has a pan-shaped base with a center portion and an upright cup-shaped holder extending upward from the top side of the base's center portion. An upright liquid infuser tube is provided which can be removably placed within the cup-shaped holder. The infuser tube has a bottom end sized to be loosely fit within the cup-shaped holder and sidewalls that extend above the cup-shaped holder when the infuser tube is placed in the holder. The extension of the infuser tube's sidewalls form a top portion of the infuser tube which has at least one infuser opening, and which is insertable into the body cavity of a fowl. The base's cup-holder is sized to receive a standard beverage can, such that the infuser tube can be exchanged with an open beverage can, such as a beer can, if desired.

Abstract: The present disclosure could generally provide systems and methods of food preparation and display and, in particular, flambé displays in a safe and cost effective manner and include an apparatus to aid in flambéing and displaying flambéed food items such as skewered meats, vegetables, fruits, or other food item. The alcohol or flambé liquid could be poured on the skewered items and set on fire in a relatively contained system having a tray, a cradle, skewers with removable handles, and various accessories. Excess liquid is retained in fluid cups on the ends of each skewer and in tray thus keeping the handle of each skewer clean and free from excessive heat.

Abstract: A cooking unit includes a base pan including a base, an inner wall, and an outer wall extending substantially perpendicularly from the base. A can is positionable on the base pan such that the inner wall extends around the can. A cooking drum is positionable on the base pan such that the can extends around the cooking drum. The cooking drum includes at least one opening extending therethrough.

Abstract: A cooker to smoker adapter is provided, and in one embodiment the cooker to smoker adapter includes first and second walls constructed to cooperate with a wall of a cooker to provide a fuel containment zone for receipt of fuel to be used in a smoking process. In another embodiment, one of the walls includes at least one aperture to readily permit the addition of fuel to the fuel containment zone. In yet another embodiment, a second aperture is provided in one of the walls, this aperture being adapted to receive a reservoir for a liquid. In a further embodiment, a liquid holding reservoir is provided integral with one of the walls. In another embodiment, stand-alone structures are provided to define a fuel containment zone to permit the burning of fuel while avoiding direct radiant transmission of heat from the fuel containment zone to a food which is being smoked. In one embodiment, the stand-alone structure is adapted to receive a reservoir for water.

Abstract: The present invention provides a cooking grate for use within a barbecue grill assembly. The cooking grate is located within a cooking chamber of the barbecue grill and adjacent the heat source. The cooking grate has an energy receptor portion and cooking members depending therefrom. The energy reception portion of the cooking grate receives energy from the heat source. The energy received by the energy reception portion of the cooking grate is then conducted through the cooking grate to cooking members to cook food thereon. The present invention also provides a grease control structure for the grate to assist in directing the flow of grease away from the burners.

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 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: The present invention provides a barbecue (100) having an outer cabinet (1) which is adapted to fit into a bench top via hole in said bench, said cabinet (1) having an upper periphery adapted to engage an upper surface of said bench, said barbecue including along at least a portion of one side a trough (26) which extends downwardly from said upper periphery, said barbecue (100) having a wall (8) separating said trough (26) from a combustion chamber (2.2) wherein there is located at least one burner (2), whereby said wall (8) includes a viewing panel (8.3, 8.4) so that an operator standing close to said one side can view flame on said burner (2) through said trough (26) and said panel (8.3, 8.4). The present invention also provides a lid (200), a hotplate or griddle (12) and a grease collection system with a removable grease collector (11) which extends along at least a part of a forward edge of the hotplate (12) or grille (1325) so as to receive grease or liquid or other substances therefrom.

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: An outdoor cooking grill includes a removable grease drip pan. The grease drip pan has a drain hole and a drain assembly having a plug that is selectively moveable to seal the drain hole. The user may use the drain assembly to drain grease and other liquid collected in the grease drip pan.

Abstract: An outdoor cooking grill includes a removeable grease drip pan. The grease drip pan has a number of removable fluid pans designed to collect grease and/or other fluid.

Abstract: There is provided a toaster grill having a lower housing that supports a lower cooking surface and an upper housing that supports an upper cooking surface. The upper housing pivots with respect to a “U” shaped frame that is hinged with respect to the lower cooking surface. A locking hinge allows the pivoting motion of the frame to be automatically arrested in an intermediate orientation between the fully closed and fully open grill orientations. The locking hinge automatically resets when the upper housing is rotated from the fully open grill orientation to the fully closed orientation.

Abstract: A food transfer platform incorporating a stove unit elevates to different heights, by an extendible column, and can move along a floor.

Abstract: The present invention relates to an apparatus facilitating the cooking of multiple products simultaneously. More particularly, the present invention relates to cooking tray and cooking rack for securing the cooking tray. The cooking tray of the present invention comprises a downward extending member, a planar surface, convex rounded edges, lateral straight edges, convex upward extending surfaces, lateral upward extending surfaces, a transition area, and circulation vents. The cooking tray is inserted into a cooking rack along support bars or a platform and is secured using a downward extending member that is obstructed by a wire or the edge of the platform, deterring the cooking tray from falling or shifting during use. The cooking tray is removable from the cooking rack by lifting the cooking tray up the height of the downward extending member. The cooking tray is made of either a punched aluminum or wire, with circulation vents such that the products being cooked may be cooked evenly.

Abstract: A cooking utensil using a steam is disclosed, which is characterized in that said steam inlet part and said steam outlet part includes a steam inlet tube and a steam outlet tube connected with a steam supply tube and a steam collection tube of the steam generator, respectively, and an inlet engaging part and an outlet engaging part for engaging the steam collection tube and the steam discharge tube, respectively, and said steam accommodating part includes an inner space for storing a certain amount of the steam, and is made in a flat tube shape having an upper surface and a lower surface.

Abstract: A grill apparatus includes: a housing; a grid disposed in the housing; a heating unit disposed below the grid within the housing for generating heat; a grease-collecting tray disposed below the heating unit; a grease-guiding tray disposed between the heating unit and the grease-collecting tray and formed with a central hole for passage of grease therethrough and into the grease-collecting tray; and a cover connected to the grease-guiding tray, covering the central hole in the grease-guiding tray, and cooperating with the grease-guiding tray to define a gap therebetween. The gap is in spatial communication with the central hole.

Abstract: A barbecue device includes two cooking plates. The first cooking plate has two hinge joints at both rear ends, with each joint including an elliptical cavity, a shoulder on its inner wall, and a rib projected from the inner wall. The second pivotal cooking plate has two arc rabbets corresponding to the hinge joint, with each arc rabbet adapted to fit onto the joint and slide thereon. An inverted U-shaped handle is pivotally secured to the first cooking plate and has two rotation portions at both ends. Each rotation portion includes a projecting pin inserted into the elliptical cavity, disposed at one end of the elliptical cavity, and being lengthwise slidable therein, and a projecting stop member being parallel to the pin. The hinge is adapted to adjust an angle between the cooking plates in response to different thickness of foodstuffs or the number of foodstuffs to be broiled.

Abstract: A cooking unit is disclosed. The cooking unit includes one or more burners, a cooking surface located above the burners, and a number of differently-sized baffles between the burners and the cooking surface. The baffles are configured to create a more-uniform temperature at the cooking surface.

Abstract: A heating rack comprising a plurality of spaced discrete elongate members (26) which an object (16) to be heated is placed and exposed to a source of heat. Each member (26) having a main body (28) with two side faces (30) that, in use, extend in a vertical direction and along the member (26), and a side member (32) located at the lowermost extremity of each side face (30). Each side member is shaped, positioned, and arranged, relative to its respective side face (30) so that, in use, liquid from the object (16) when it is heated is induced to run down each side face (30) due to surface tension effects and is collected by each side member (32) and directed in a direction along each side member (32) to a collection region at one or both ends of the members (26).

Abstract: An infrared barbecue grill which includes a body, a pair of infrared burners, a first shield member, a first baffle installed on the outer edge of the first shield member, a second shield member, a second baffle having a first edge installed on the outer edge of the second shield and having a lug, a grate placed on the body, a heat dissipator arranged on a bottom of the body, and a water basin mounted under the heat dissipator, whereby the baffles will guide the heat through the holes thereon to the region of the grate where the infrared ray emitted from the infrared burners cannot cover, the lug will prevent the rear infrared burner from emitting infrared rays directly to the user, and the water basin will provide water vapor to add moisture to the food on the grate thereby making the food juicy and delicious to eat.

Abstract: A grill plate includes a plurality of bars having a predetermined width, thickness and length that are arranged substantially parallel relative to each other with adjacent bars being secured relative to each other. A predetermined narrow spacing is provided between adjacent bars. The plurality of bars provide a substantially flat surface formed by the predetermined width of the plurality of bars secured adjacent to each other and the predetermined narrow spacing therebetween. The substantially flat surface enables a food product to be cooked thereon with the predetermined space permitting a draining of any residue from the food product as the food product is cooked.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

Abstract: A BBQ grill apparatus for grilling food includes a grilling surface for grilling the food, a heat source for generating heat to grill the food, a protector member positioned over the heat source, a main body member positioned between the protector member and the grilling surface and adapted to contain a fluid to catch grease from the food. The protector member includes a first inclined surface and a second inclined surface. The main body member includes a first inclined floor member to cooperate with the first inclined surface and a second inclined floor member to cooperate with the second inclined surface. The main body member includes the upward projecting side member, a upward projecting end member and a foot member to maintain a spaced relationship between the protector member and the main body member.

Abstract: A grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the cooking chamber, and the other end of the conduit is placed in a portable reservoir for the disposal of grease having a predetermined fluid level to prevent ambient air from entering the heating chamber during the preparation of food product.

Abstract: An electric oven includes an oven body, a first convection system having a first convection heater and a first convection fan that are installed in the oven body to operate for a first space in the oven body, and a second convection system having a second convection heater and a second convection fan that are installed in the oven body to operate for a second space in the oven body. Further, the first and second convection fans are driven by a single common driving unit.

Abstract: A grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the cooking chamber, and the other end of the conduit is placed in a portable reservoir for the disposal of grease having a predetermined fluid level to prevent ambient air from entering the heating chamber during the preparation of food product.

Abstract: A grill surface or pan provide for the removal of fats and oils by supporting the foodstuffs on ribs that slope downward such that the intervening regions form channels for transporting fluids to the edge of the pan, and away from the cooking food stuffs. The draining channels are interrupted by intervening ribs of a lower height than the first set of foodstuff supporting ribs. The intervening ribs have a series of slits or holes formed in there apex to enable the direct cooking of the foodstuff by radiant heat from a flame or heating source disposed underneath the grill surface. The grill surface may be combined in a pan that provides a peripheral fluid collecting channels at the termination or junction of the draining channels disposed between the sets of rib food supporting and slotted or perforated ribs.

Abstract: A table equipped with a grilling system is provided. The table may include an opening, and a housing coupled to the table and having an opening in an upper portion thereof through which heat may be transferred to the opening in the table. Inclined lateral sides may extend upward from a bottom of the housing. Heat-source containers that contain a heat source may be coupled to the lateral sides. Holes formed on a bottom of the heat-source containers may be aligned with a plurality of holes formed in the lateral sides to allow air flow into the heat source containers, where the air is heated and drawn up and out through the opening in the upper portion of the housing.

Abstract: A grease receiving and holding system includes a sink that has a peripheral flange having an opening extending therethrough. A housing is mounted below a plane of the peripheral flange. The housing has a bottom wall, a top wall and a peripheral wall extending between and is attached to the top and bottom walls. A pipe has a first end and a second end. The first end is fluidly coupled to the housing. A funnel is fluidly attached to the second end of the pipe. The funnel has an upper edge that has a diameter that is substantially equal to a diameter of the opening. A peripheral lip is attached to and extends around the upper edge. The peripheral lip is abuttable against the flange when the funnel is positioned in the opening. Grease may be poured down the funnel and into the housing.

Abstract: This disposable bacon cooker eliminates the clean up. This bacon cooker is made of paper or plastic materials that are suitable for use in the microwave oven. This disposable bacon cooker could be incorporated into the packaging and used as a disposable product by the consumer. The layers of bacon are folded into a tent shape and then placed into a tray that supports the tent shape. Most of the prior art of bacon cookers are not disposable.

Abstract: A cook top includes a one-piece drip pan beneath all burners for collecting spillage and drips originating at the burners. Burner assemblies having burners therein are located by and supported on the drip pan. Grates are provided above the burners and have chamfered flame-facing surfaces.

Abstract: A hanging roaster combines a “drip” pan, two pan-supports for suspending the pan from a rack (typically the top rack) in an oven, and at least two skewer-supports for supporting a food-carrying skewer spaced above the pan bottom and below the top rack of the oven. The pan-supports are pivotable to facilitate compact storage of the hanging roaster.

Abstract: A grill device includes two independently controllable cooking sets confining two isolate cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time. Each of the cooking sets has a cooking plate provided with first and second grill ribs alternately disposed thereon. The first grill rib has a horizontal flat portion and a curved portion extending curvedly and downwardly from the flat portion. The second grill rib has a horizontal flat portion, and a curved portion extending curvedly and upwardly from the flat portion. The curved portion of the second grill rib has an elevation higher than those of the flat portions of the first and second ribs to prevent sliding out a meat piece from the cooking plate when the meat piece is disposed on the flat portions of the first and second grill ribs.