Abstract: Smoldering wood or other solid fuel near the bottom of a vertically elongated enclosure or pit produces heat and smoke which rises freely through the full width of the enclosure or pit to slowly cook food products supported on a plurality of horizontal removable grill racks above the source of heat. A pair of drip collection pans at the bottom of the enclosure or pit on opposite sides of the solid fuel support extend for the full depth of the enclosure or pit. A deflector for drippings having inclined panel portions is arranged above the fuel support and below the lowermost grill rack and diverts food drippings to the two drip collection pans to protect the drippings from contact with the smoldering fuel and preventing excessive heating of the drippings.

Abstract: An apparatus for heating or cooking food is described which comprises a plate forming the hot horizontal surface on which the food to be cooked is placed, at least a heating source underlying the plate, a cover above said plate, which defines a mainly closed space. The metal plate has high thermal conductivity. Preferably, the plate has a raised edge effective to circumscribe and define a space for locating and containing the food. The plate may be inverted and the apparatus may be used as an open grill. In this arrangement heat is transmitted by conduction. The plate is provided with essentially vertically extending passages located, in the perimetral parts of the plate, in section in vertical planes, in such a way that the lower mouth or inlet of said passages fully communicates with the space underlying the plate so that active circulation of superheated air is established between the space underlying the plate and the space above the plate and defined in the inside of said cover.

Abstract: A cooking device including an open topped vessel having a prismatic form and a polygonal base which is mounted for rotation about a horizontal axis parallel to its length. Motor means for oscillating the vessel in a rocking motion about the axis and a heat source is fixedly mounted above the vessel.

Abstract: A convection oven has a chamber receptive of a rack across which heated air is circulated. At the downstream side of the air path through the chamber there is a steam generator having a heat accumulator comprising blocks of high thermal conductivity carried on a series of carriers arranged in a parallel superposed vertical stack. At the outset of a baking cycle, water is caused to flow downwardly within the vertical stack against the blocks to generate steam and water vapor which is circulated across the unheated product being baked to control the browning and crispiness of its outer surface.

Abstract: An apparatus for heating food includes a treating chamber, a multilevel shelving in the treating chamber for supporting the food to be heated; a plurality of blowers arranged in the treating chamber; and heating elements associated with the blowers for generating hot air currents. All the blowers are arranged in a vertically spaced, superposed relationship at one side of the treating chamber and an arrangement is provided for directing the air currents generated by each blower towards another, opposite side of the treating chamber.

Abstract: Some commercial broilers have a conveyor extending through the broiler from an entrance opening to an exit opening and have a plurality of burner housings, including end burner housings, arranged above the conveyor and spaced apart with respect to each other and particularly with respect to the entrance opening and the exit opening to leave gaps. To conserve heat, the passageway through the broiler above the conveyor is herein restricted by baffles including an entrance shield of heat-reflecting material formed as a channel frictionally fitting over the entrance burner housing and having a baffle sheet extending from the entrance burner housing through most of the gap toward the entrance opening. Also included is an exit shield of similar material formed as a similar channel fitting over the exit burner housing and having a baffle sheet extending from the exit burner housing through most of the gap toward the exit opening.

Abstract: An electric broiler suitable for the charcoal style of broiling employs large surface heater blocks using relatively small high-resistance heater elements fully encased within the heater block, which is formed of cast iron or steel. Each heater element is assembled in an iron tube, which, in turn, is clamped between and embedded within two plates forming the heater block to insure a high degree of direct contact for efficient heat transfer.

Abstract: A housing encloses a rotatable apertured cage containing foodstuffs is located to be rotated in air heated and impelled to pass through the cage. In one aspect of the invention the impeller is laterally displaced from the cage. In another aspect of the invention the cage is formed as a drawer designed to be withdrawn from the housing to allow loading and unloading the foodstuffs therein and designed to close the housing when inserted for rotation.

Abstract: A controlled atmosphere broiler has a horizontal tunnel mounted on a frame and enclosing one run of a continuous, open-work conveyor traveling from an inlet end toward an outlet end. An air fan near the inlet end supplies air through a supply air duct to nozzles near the outlet end and discharging into the tunnel, both from above and from below, toward the conveyor. The supply air duct air is heated and provided with hot water vapor. The air is further heated by infrared heaters in the tunnel above and below the conveyor. Infrared radiation is reflected toward the conveyor by a reflector, preferably a common wall between the tunnel and the supply air duct. Air from the tunnel is aspirated through a return air duct by the fan. There is a damper control vent from the tunnel to the atmosphere, and air flow in the supply air duct is also controlled by a damper. The conveyor is supported by water-cooled cross tubes, and there is a drain pan below the conveyor.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays nested within an open carton whose side walls have holes therein to admit heated air, the trays containing pre-cooked meals. The oven includes a rotating turntable provided with a raised annular shelf for supporting a circular array of cartridges, the side walls of which define a hollow center core. A driven propeller is disposed within the core, the space between the shelf and the turntable forming a restricted flow passage whose inlet communicates with the core and whose outlet lies at the periphery of the turntable. A heater assembly above the cartridge array produces heated air which is sucked by the propeller into the hollow core. Because of the flow restriction, a substantial portion of the heated air is forced through the holes of the cartons to heat the food in the trays.

Abstract: A cooking oven is made with a flat base of refractory material and a dome of refractory material forming an enclosure in which solid fuel is burned while resting directly on the base and food is also cooked directly on the base. An opening is provided in the dome wall through which fuel and food can be separately inserted within the oven. Only a relatively small part of the dome is removed to form the opening, which extends only part way up the full height of the dome. A flue is located just outside the opening so that combustion products from the fuel pass generally horizontally through the enclosed space and out the opening and up the flue. A closure is provided to shut the opening to limit the escape of heat. The dome is made by casting hemispherical sectors of refractory material and assembling the sectors into a dome on the base. The sectors are formed with interlocking edges to help hold them together and the entire dome can be enclosed within an insulated chamber..

Abstract: In a grilling apparatus there are provided elongated fuel supports receiving particulate coal fuel, and which are loosely suspended at each end on shoulders provided in the housing of the apparatus.

Abstract: Disclosed is a cooking utensil capable of cooking food without burning, which is characterized by the fact that the inner side of the bottom plate thereof contains a circular concave at the center thereof, radial rows of concaves disposed outside the circumference of said central circular concave and as many radial rows interposed one each between the adjacent ones of said first radial rows and each consisting of a circular concave and two convexes disposed opposite each other across said circular concave and the bottom side of said bottom plate contains convexes and concaves respectively at positions exactly corresponding to those of concaves and convexes on the inner side.

Abstract: A barbeque oven wherein meat is suspended on a perforated food rack within an enclosed, heat retaining housing, and heat and smoke from a firebox adjacent one end of the housing is directed along the length of the housing within a tempering passageway and then up, around the meat, and along the length of the housing in the opposite direction to an exit flue fixed to the top of the housing adjacent said end of the housing. A baffle divides the housing into upper and lower portions for directing the above-described flow of smoke and heat, and insulation located intermediate the food rack and the opening connecting the firebox and the lower portion of the housing prevents direct radiation from the firebox from striking meat on the food rack. Warming closets with a flue for controlling the temperature within said warming closets are provided adjacent said end of the housing above the firebox.

Abstract: Disclosed is an oven which may or may not be incorporated in a domestic cooking range. The oven is characterized by the presence of a fan inset in one side wall of the oven. A plate having upper and lower slots approximately aligned with the conventionally located upper and lower oven heating elements overlies the fan. The slots or openings in the plate provide discharge apertures for the fan so that the air streams from the fan sweep past the heating elements to provide forced circulation or "convected" mode operation. Since the oven heating elements are conventionally located, the oven may be operated in the conventional, radiant mode by halting operation of the fan. The oven is thus easily convertible to either radiant or convection mode of operation.

Abstract: Disclosed is a domestic cooking range of the ventilated type having surface elements and an underlying oven characterized by an extension of the ventilating fan motor shaft carrying an auxiliary fan disposed within the oven which provides forced circulation of air in the oven. The oven may thus be selectively operated in the conventional radiant heating mode or in the forced circulation or "convected" mode depending upon whether the ventilating fan motor is in operation. The oven can be held at an elevated temperature (of the order of 550.degree. F) for a time interval to accelerate catalytic self-cleaning (catalyst added to the porcelain frit covering the oven surface) because of air circulation within the oven door and passages adjacent the door, this cooling air flow being induced by operation of the ventilating fan.

Abstract: The invention relates to a method of heating food stuffs, especially discrete articles such as potatoes, meat and bread in a heat-insulated housing, employing heated gases circulated through the housing at high velocity. The invention is further concerned with means or apparatus for carrying out the method in which a heat-insulated housing is provided with a sheet metal container mounted in it and open at least below and above, the container being laterally spaced from the walls of the housing and furthermore a blower being mounted in the intermediate space between the roof of the housing and the upper opening in the sheet metal container, heating elements being mounted in the intermediate space between the lateral walls of the housing and of the container and a temperature controller being provided to maintain the pre-set treatment temperature.

Abstract: A food serving system for delivering prepared meals to locations remote from the point of preparation, such as to patients in hospitals and nursing homes, which includes a mobile cart having its own low voltage rechargeable power pack that may be utilized to make the cart self powered. The cart has a tier of racks for carrying removable, generally flat, individual, food serving trays. The trays may be disposable or reusable. Each tray is provided with one or more thermally isolated heat transfer devices which may be energized when the tray is placed on a rack in the cart. The trays are constructed to carry conventionally styled, removable dishes, bowls, cups, etc., that may be either disposable or reusable, and the dishes and bowls containing foods to be maintained at a reduced or elevated temperature are placed on the heat transfer devices.

Abstract: Apparatus for cooking various food items. The apparatus includes an enclosed cooking compartment disposed a spaced distance above a reservoir which contains a quantity of cooking oil. A rack is provided for suspending the items of food at spaced apart distances one from the other within the cooking compartment. The oil is heated and forced through nozzles which are uniformly spaced about the interior of the cooking compartment thus forming a mist from the hot cooking oil which saturates the interior space of the cooking commpartment. Thus, the suspended items of food become suffused with the mist of hot oil which effectively accomplishes the cooking process of the food.

Abstract: A method and apparatus for baking food in a closed cooking space in which heated air is circulated. The temperature of this heated air is varied about a predetermined mean temperature value by generating a plurality of sequential heat radiation pulses, by means of electric air heaters or the like, of a predetermined amplitude, frequency, and duration for baking the food with a minimum of soiling of the cooking space.

Abstract: A broiling oven formed by an oven liner and an access door. Two electric radiant heating elements are located beneath the top wall of the oven liner. A hinged reflective plate is supported at each side of the innermost heating element. When these plates are lowered they form a miniature broiling compartment using the innermost heating element. When they are raised both heating elements may be operated together or separately.

Abstract: A cooking apparatus capable of effectively cooking food, such as steaks and hamburgers, without a flame flare-up of the greases or fats. The cooking apparatus includes an upwardly open container for supporting flavor producing means, such as chips and spices, with a cooking surface, such as a grill, supported above the container. The flavor supporting container provides heat dissipation means for directing heat to the cooking surface. Housing means is provided for supporting the cooking surface above the container, with the housing including heat producing means, air pressure means and air pressure directing means for supplying a controlled amount of hot air to the container for contact with the flavor producing means and transfer to the cooking surface. A distribution surface constructed of a formanious plate is provided between the cooking surface and the flavor supporting container for effectively distributing the hot air over the cooking surface.

Abstract: A cooking utensil having an outer flange with inward or outward flaring lower base perimeter rim which covers the entire heating element of a stove and recirculates heat which would otherwise escape around the bottom of the cooking utensil. Alternate embodiments utilize the flange as a supporting member, provided for ease of cleaning and provide covers for existing cooking utensils.

Abstract: An apparatus for cooking or storing foods. The food is prepared on a skewer in its own individual cooking chamber to reduce the amount of energy used in cooking. Each cooking chamber is provided with a receptacle for collecting grease drippings and the like to facilitate cleaning for reuse. The prepared food can also be refrigerated in its individual chamber for storage.

Abstract: A cooking device for preparing food items and includes an open top base member supported on a support structure and having a fuel holder therein for retaining a combustible fuel adapted to direct heat upwardly toward a heat shield and deflector supporting thereon a receptacle for receiving and retaining drippings from food items on a food support member positioned above the receptacle. The cooking device includes a cover and structure for moving the cover between a closed position and an open position permitting access to food items on the food support member. The device is particularly adapted to be relatively small and for preparing party foods, such as hot hors d'oeuvres.

Abstract: A cooking grill which provides moist or dry heat for cooking meat or meat products and which includes an enclosure, a heat source, a body of water in the enclosure and a foraminous member above the heat source to prevent the passage of flame so as to preclude flare-up due to ignition of fat drippings.

Abstract: An electric barbecue grill comprises a cooking vessel and a housing connected centrally thereof. Electric heating means are provided and include a heating elements mechanically mounted on a hollow member of the housing in relative positions for different cooking modes and an electrical cord disposed in the hollow member for protection. A grillwork is provided for supporting a refractory bed adjacent the heating element unit, and electric controls for selectively energizing the heating elements for different cooking modes are disposed in the hollow member to be thermally protected from heat emanating from the heating element unit and the refractory bed.

Abstract: The invention generally relates to vertical rotisserie structures wherein arcuate heating elements direct heat onto a foodstuff held on a spit mounted in the general focus of the heating elements. The present invention particularly provides a plurality of cooking platforms vertically arranged on a rotatable spit, each platform holding a plurality of portion-controlled foodstuffs for heating by opposed arcuate heating elements. The portions of the foodstuff are mounted on passive pivots which are caused to rotate in response to a fixed structural bias on rotation of the spit itself.

Abstract: Grilling apparatus with a heating arrangement, a grilling tub or housing with a dripping pan, and a hood which can be used to cover the grilling tub. The heating arrangement has a vertically arranged heating plane, the grilling tub opens towards the front, and is closed by a swingable front wall. The swingable front wall is selectively held in vertical and horizontal positions, and is removable from the grilling tub. The hood is swingably connected with the grilling tub so that in an open position of the hood, and with the front wall opened, the heat created by the heating element is projected out of the grilling tub towards the front, so that the apparatus then functions as a space heater.