Abstract: An automatic bread making apparatus is provided, the apparatus having a housing having an interior surface, a baking chamber having interior and exterior surfaces, and a baking pan fabricated from a heat-resistant material. The baking chamber is positioned within the housing to form an air space between the interior surface of the housing and the exterior surface of the baking chamber. The baking chamber is also provided with an openable transparent top cover. The baking pan is positioned within the baking chamber to define an air space between the interior surface of the baking chamber and the baking pan. A first impeller is provided to supply and circulate heated air within the air space defined between the interior surface of the baking chamber and the baking pan. A second impeller is provided to supply cool air to the space defined between the interior surface of the housing and the exterior surface of the baking chamber.

Abstract: A smokeless grill suitable for use upon a conventional gas or electric range in which a lower base element is of shorter longitudinal dimension than a mating cover element which defines a transversely extending horizontal opening adapted to be positioned directly over a gas or electric heating element or burner. Heat emanating from the burner rises under convection as well as radiation to enter the opening and heat air enclosed by the cover. The heated air circulates in a continuous loop between the base element and the cover element to cook food supported upon a grill element disposed therebetween, the configuration of the grill allowing the heated air to pass both above and below the grill. Because no air is introduced into the device, the food cooks essentially without burning or smoking, and all combustion occurs externally of the interconnected base element and cover element.

Abstract: A baking pot which includes a pot body having a hot air inlet, a trim mounted in the hot air inlet of the pot body and having a conical center hole, a turbine wheel having a wheel shaft mounted in the conical center hole of the trim by a bearing, a drip plate mounted within the pot body above the turbine wheel, a grid mounted on the pot body above the drip plate, and a pot cover covered on the pot body over the grid, the pot cover having a rotary knot, a plurality of air vents equally spaced around the rotary knob, and a shutter plate fastened to the rotary knot and turned by it to close/open the air vents of the pot cover.

Abstract: For use in a gas barbecue, a pair of smoke generating plates (18L and 18R) are mounted in an anticline arrangement between the gas burner (12) and the cooking grid. Drippings from the food will be vaporized into smoke upon falling onto the hot plates, thereby generating smoke which envelops and penetrates the food on the grill, imparting to it a desirable smoky flavor. The plates are mounted upon a bent wire stand (20) which rests upon the floor of the barbecue and extends around and over the burner. The stand has a center peak (20C) over the burner and shoulders at the sides so as to support the plates in the anticline arrangement.

Abstract: A gas barbecue grill has a housing, a grate supported by the housing for supporting food for cooking, and a gas burner for supplying heat. The gas burner includes at least one fluidic burner element centrally located and projecting a heating flame aligned substantially along the centerline and downward. A heat distribution member having an axis aligned with the centerline has at least a pair of downwardly diverging planar elements with the burner projecting a flame along the centerline which heats the center of the distribution member. The heat distribution member has first and second groups of apertures, the first group of apertures being proximate one end of the heat distribution member and spaced from the center of each of said planar elements. A second group of apertures formed proximate the end of heat distribution member opposite the burner end and spaced from the center of the distribution member and in each of the planar elements.

Abstract: A deflector shield for an automatic food cooking machine. The automatic food cooking machine of the present invention includes a deflector shield that protects the gas outlet ports from grease, drippings, and other debris falling from the cooking food products. The shields are heated by the gas flames and therefore cook the food by radiant heat, while convective heat is directed around the edges of the shields and towards the food. Finally, the shields serve to protect the food products from direct exposure to the gas flames as required by USDA regulations.

Abstract: A convertible barbecue capable of grill cooking and rotisserie cooking. The barbecue includes one or more radiant such as briquette trays for holding refractory briquettes underneath a food item to be cooked. In the grill-cooking mode, the briquette trays are supported horizontally underneath a grill rack, while in the rotisserie mode a front briquette tray is removed and a rear briquette tray is angled so as to be out from underneath a spit for rotisserie cooking of food items. In an alternative configuration both front and rear briquette trays may be repositioned toward the rotisserie spit.

Abstract: A rotisserie oven includes a plurality of spits spaced one above the other such that the upper spits are staggered slightly forwardly with respect to the lower spits. Each spit is located forward of respective curved heating plates. Fat dripping from rotating chickens falls therefrom, missing chickens therebelow.

Abstract: An apparatus for automatically handling food cooked in an oven comprises a tray which is positioned inside an oven and which is automatically slidable into a position in which it extends partially out of the oven. During its outward travel, the tray pushes against an oven door to open the door. The tray has an automatic pulley assembly which, when the tray is positioned inside the oven, engages with a motor assembly located in the oven. When the pulley assembly and motor assembly are engaged, the pulley assembly rotates a grill positioned on the tray.

Abstract: A versatile cooking unit providing food service operations with a means for rapid and uniform baking or heating a wide variety of foods. The unit comprises: a chamber (6) and blower (2), heater (3), high static pressure plenum (4), and distribution plate (5) capable of providing unidirectional, high velocity, heated air uniformly distributed through the oven chamber, and that that air velocity is maintained within desired limits during normal operation. A turntable (7) located in the oven chamber rotates vertically racked food trays or containers during operation to ensure uniform product contact with the heated air.

Abstract: There is disclosed an apparatus for cooking pizza which comprises (a) a pan element having a base floor and peripheral walls extending upwardly therefrom; (b) a plate element superimposed over and spaced above the base floor section of the pan element; (c) a preferably domed shaped lid element superimposed over the pan element and having an interior reflective surface; and (d) means for applying heat to said apparatus. A method of using this apparatus is also disclosed.

Abstract: A heat retentive server for maintaining food at a desired temperature for an extended period of time includes an upper and lower shell which define a cavity therebetween. A heat storage medium comprised of a phase change material is disposed in the cavity. When the server is heated, the phase change material changes from a solid to a viscous gelatinous state and stores heat therein. When the material cools and changes from its viscous gelatinous state back to a solid, the heat is released through the shell so that food placed adjacent the server will be maintained at an elevated temperature.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

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 food cooking oven has an access door (1), a cooking cavity (2), and a motor-driven fan (3) situated on the back side of the cooking cavity. A partition wall (4) is arranged to diffuse the air flow generate by the fan. A rear chamber (5) is situate behind the fan and is confined on its front side by the fan and the partition wall (4). The oven is provided with a conduit (6), an end portion of which terminates with a nozzle (7) positioned near the wheel of the fan (3). The other end portion of the conduit (6) is connected with a reservoir (8) and a pump (9) adapted to pump liquid contained in the reservoir into the conduit (6). The pump (9) and the fan (3) are connected to a control device (10) adapted to control their operation. A second conduit (17) has an outlet end portion terminating with a second nozzle (18) that is also arranged close to the fan (3).

Abstract: The tabletop device for the preparation of meals comprises a burner, which may preferably be placed on a plate of wood, stone or the like in a nonslipping manner, and a grilling material carrier removably disposed above the burner. The burner is surrounded, at a lateral distance from it, by a chimney-like hood at least partly spaced from the plate and rising above the burner, whose side walls in combination with the walls of the burner delimit air flow channels communicating with ambient air at the bottom end. As a result of these measures an air flow acting upwards from below will be generated when the burner flame is ignited, spreading the flame across the entire burner surface and enriching it with oxygen to a great extent.

Abstract: A cooking vessel produced from a disc (3) of light alloy or metal includes a bottom (1) intended to be placed on a cooking plate, a burner or the like. The bottom (1) includes a plate (2) made of a metal having properties different from those of the metal of the disc (3). This plate (2) is completely or partially embedded in the bottom (1) and its periphery is preferably adjacent to a groove (4). The bottom of such a cooking vessel exhibits improved resistance to deformation.

Abstract: An improved electric oven comprises a base on which is supported a covering construction, the base housing a pair of metal heating coils to be coupled to the electric mains by electric cables and connected to the rear wall of the oven base, a cooking plate being moreover provided which can slide between the coils along guides applied to two side inner walls of the base.

Abstract: A cooking pot or boiling pot whose austenitic sheet metal base has an aluminum or copper alloy plate bonded thereto and a cover member bonded to the plate and formed with recesses in which insets are received. The cover member can be composed of austenitic sheet steel and the insets of ferromagnetic sheet steel or the insets can be composed of austenitic sheet steel and the cover member of ferromagnetic sheet steel for use of the pot for conductive bottom heating or for electromagnetic inductive heating.

Abstract: A device for inhibiting an increase in temperature in a gas cooker including a cooker body, a combustion chamber defined in the cooker body and provided with an upper burner and a lower burner both constituting a grille, a manipulation unit disposed at a front portion of the cooker body, and a flue communicated with the combustion chamber, the device comprising a plurality of air intake ports provided between the grille and the manipulation unit, an air passage communicated at one end thereof with the air intake ports and at the other end thereof with the duct, the air passage being disposed above the combustion chamber, an insulating member disposed between the air passage and the combustion chamber, and an exhaust port communicated with an outlet of the combustion chamber and the duct, whereby a natural convection type cooling construction utilizing a heat generated by a combustion carried out in the combustion chamber is obtained.

Abstract: A conveyor toaster has air chambers at opposite sides and at the top of the oven for reducing surface temperatures of the out side housing panels of the oven which a worker might touch. A wire link conveyor belt extending through the oven and carrying food products at a speed which toasts those food product during their dwell time within the oven. The conveyor belt is tensioned by a spring bias so that a force directed against the spring bias creates a slack which enables an installation, removal, and reinstallation of the conveyor belt. A heating element is supported at a height above the belt which may be during manufacturing to accommodate the height of a food product conveyed by the conveyor. A loading rack at the front of the housing has two stable positions for enabling either batch loading or continuous loading.

Abstract: An electric toaster includes a housing defining a toaster cavity. A comestible support rack is mounted within the toasting cavity for supporting the bread to be toasted in a horizontal plane within the cavity. The toaster includes first and second heaters mounted respectively above and below the support rack. The cavity includes radiant energy reflecting surfaces above and below the support tray to direct energy generated by the heaters of the toaster to uniformly toast each side of the comestible. Heat shields are positioned between each of the heaters and the food support rack. The heat shields aid the reflective surfaces in uniformly toasting the surfaces of the comestible.

Abstract: A table-like device is provided for preparing foods. A one-piece tabletop is made of stainless steel sheet metal. The tabletop has a central downward curvature. A heating device is arranged beneath the tabletop for heating the central region thereof. A plate-like heat transfer element, an electric heating element and a plate-like reflector are arranged, one below the other, under the central region of the tabletop for efficiently and uniformly heating the central region.

Abstract: An apparatus and method for cooking food which includes the utilization of heat conductive bar members arranged to be placed over the heat surface or source, with the bar members spaced apart at a distance of between about 1/8 of an inch and 11/4 of an inch. The heat-conductive bar members are supported a thermally conductive barrier such as aluminum foil.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Abstract: The cooking appliance includes a cooking plate (1) which is removable and provided with openings (2), heating elements (3) mounted beneath the plate (1) and a container (7) for collecting the fats from cooking. The lower face of the cooking plate (1) includes housings (9) of "U"-shaped cross section above the heating elements (3), the openings (2) not emerging into the housings (9). These housings (9) rest at their lower part on a metal wall (10) separate from the housings (9) and are adjacent to the edges of the cooking plate (1).

Abstract: A combined unit for cooking, heating and/or gratinating food comprises a support member (12) on which rests a pair of vertically spaced plates (20, 26). The lower plate (20) is adapted to receive food to be gratinated while the upper plate (26) is adapted to receive food to be cooked and/or heated. The unit comprises means (36) for deflecting heat over the food on the lower plate and under the upper plate to cook and/or heat thereon.

Abstract: A pellet stove or grill includes a housing (10) divided by a thermal barrier (43), which is defined by a spaced pair of partitions (20, 21), into a hot compartment (23) and a cold compartment (47). The hot compartment includes a ventilated firepot (44) suspended within an air channel (40) that communicates with the cold compartment through the thermal barrier. The cold compartment is subdivided by a funnel (22) into a fuel pellet storage compartment (24) thereabove and an electrical compartment (25) therebelow. The electrical compartment includes a motorized, fuel conveyer (37) for feeding fuel pellets (31 ) from the storage compartment, down a chute (38) that extends through the thermal barrier, and into the firepot in the hot compartment for combustion. The chute includes a portion that is positioned within and communicates with the thermal barrier. An air blower (34) drives fresh air into the electrical compartment and into the thermal barrier through an aperture (50) in one of the partitions.

Abstract: A novel environmental steam energy storage energizer is provided for transferring heat, e.g., to water for use with a heated vessel, e.g., a Dutch oven or a skillet, i.e., to provide an "environmental steam energy storage energizer oven". The environmental steam energy storage energizer includes a cylindrical body which is open both at its top and its bottom, and is constituted by an upper curved peripheral wall, a lower curved peripheral wall and a median floor extend between the curved peripheral walls to form an essential part of the environmental steam energy storage energizer. The median floor provides a trap chamber below the median wall and which is bounded peripherally by the lower curved peripheral wall. At least one pre-determined, fixed-diameter escape aperture is provided in the lower peripheral wall to permit the escape of steam bubbles generated by heating which has been trapped in the trap chamber and to stabilize the environmental steam storage energizer.

Abstract: A portable pit cooking apparatus includes a heat distributing assembly which permits controlled burning of a solid fuel material and substantially uniform distribution of heat across the cooking region of the apparatus, a towing assembly which supports the heat distributing assembly above a support surface for rendering it mobile for transport over the support surface to a desired cooking site and for retaining a stationary once the desired site has been reached, a fire height adjusting assembly which permits tailoring of the position of the fire to the type of cooking to be carried out, a rotisserie assembly which provides for uniform and slow cooking of a large quantity of food and permits easy and quick removal and disassembly to clean the parts thereof and to convert to other cooking options, an adjustable hood assembly for covering the cooking chamber, and an ash collection and removal assembly which permits easy washout and cleanup of the apparatus.

Abstract: An electric toaster includes a grate heating body having a reflector. A barlike heating element is disposed in front of the reflector. A shielding device is disposed in front of the heating element. The shielding device includes a field having a plurality of spaced-apart substantially round or polygonal shielding bars with a reflective surface extending approximately parallel to the heating bar and to one another.

Abstract: Flat cooking-vessel bottom the outer surface of which is provided with equidistant concentric grooves in the form of circles and coated with two overlying layers the first of which is in contact with the metal and consists of a material with, high radiation heat absorption capacity distributed uniformly over the entire bottom surface and the second layer consists of an enamel or silk-screen paste resistant to abrasion and scratching distributed nonuniformly and preferably in segments and only on the lands between the surface grooves.

Abstract: An electric toaster includes a housing defining a toaster cavity. A comestible support rack is mounted within the toasting cavity for supporting the bread to be toasted in a horizontal plane within the cavity. The toaster includes first and second heaters mounted respectively above and below the support rack. The cavity includes radiant energy reflecting surfaces above and below the support tray to direct energy generated by the heaters of the toaster to uniformly toast each side of the comestible. Heat shields are positioned between each of the heaters and the food support rack. The heat shields aid the reflective surfaces in uniformly toasting the surfaces of the comestible.

Abstract: A portable water heater for use in outdoor activities improved in thermal efficiency. The heater has a double-layered structure, i.e., is constituted of an outer housing, an inner heated vessel, and a gas burner at the bottom thereof. A thermal insulation layer is formed between the housing and the heated vessel sufficient to permit therebetween an upward flow of a combustion gas from the burner to an air outlet located at the top of the heater, thereby heating the vessel. Instead of the thermal insulation layer, a thermal insulation plate in a crimped shape may be interposed between the housing and the heated vessel, so that the thermal efficiency in heating the vessel is further enhanced. The internal heated vessel may be integrally fabricated with the outer housing, or may be arranged to be removable from the housing or the internally disposed crimped plate. The crimped insulation plate may also be shaped either triangularly or sinusoidally.

Abstract: A gas-fired broiler which produces infrared heat by means of stainless steel radiants. Stainless steel baffles are located adjacent to and between each pair of radiants which causes the flue air and spent gases to be redirected over the hot radiants, thus superheating the air. The superheated air and the heat from the radiants further heat the baffles. By incorporating the baffles between each pair of radiants to block the direct venting of the air, greater efficiency is achieved. The improved efficiency of the broiler is provided by producing higher cooking temperatures while using the same amount of BTU's.

Abstract: A grill steamer tray both for steaming food that is being cooked on a grill and for collecting grease drippings from the food to prevent an undesirable flaming of the grill. The tray includes a plurality of depressions that may be filled with water to steam the food as well as to collect the grease drippings. A plurality of openings are provided between the depressions to allow heat and smoke to pass through the openings for cooking purposes. The tray further includes removable finned tray liners that fit into the depressions to provide for easier cleaning of the tray after use.

Abstract: A pizza baking pan includes a wok having a center through hole, a rack having an inside annular flange raised from a recessed center portion thereof and a plurality of vent holes around the border thereof surrounding the recessed center portion for passing heat, a ceramic baking plate supported on the inside annular flange inside the recessed center portion, and a dome cover covered on the rack over the ceramic baking plate and having a transparent lid in the center for viewing the inside of the pan.

Abstract: A rotisserie oven includes an air plenum having three sections surrounding a cooking chamber. Two sections extend along opposing lateral walls while a third section extends along the top wall of the cooking chamber. Exhaust vents in the air plenum provide forced, heated air into the cooking chamber from three sides. The inlet and exhaust vents have hooded louvers to reduce the amount of grease entering the air plenum. A grease collection device includes a drawer having two handles for easier manipulation thereof. A control system, disposed at the bottom of the oven near the grease drawer, is isolated from the relatively hot cooking chamber by a stream of cool ambient air. A temperature sensor is disposed on the suction chamber side of a blower and near the oven door so that changes in the cooking chamber temperature are rapidly sensed.

Abstract: Disclosed is a new "universal" heat distribution article for replacing a rack supporting lava rock or a custom-fitted heat distribution plate. The article includes at least a pair of plates (and preferably four plates), each of which has rows of apertures. The plates are in partial overlapping contact with one another and those apertures at the kettle central region are at least partially closed by the other plate. On the other hand, those plate apertures at the kettle side perimeter regions are fully open. Upward air flow at the kettle central region is restricted, heat is distributed toward the sides of the kettle and the temperature gradient across the cooking surface is materially improved. A retrofit kit and details of the heat distribution plate are also disclosed.

Abstract: The present invention relates to a grate for a cooking grill. The grill includes a heat source such as an open flame heat source or electric resistance-type heat source. The grate includes a plurality of support members, and a plurality of elongated rails disposed in spaced apart parallel relationship with each other and extending transversely to the support members. The spaces between the rails prevent flames from passing through the spaces. The flames may be produced, e.g., by the heat source and/or a grease fire.

Abstract: A baking device having surface texturing. The baking surface of a cookie sheet, cake pan, pizza pan or jelly roll pan is embossed with generally rounded protrusions and smaller generally crater-like depressions. These surface features provide the baking surface with a non-stick effect. In addition, the protrusions and depressions provide the baking surface with a scratch and stain resistance resulting from the tendency for the surface features to reduce the visibility of scratches and stains which occur in the upper surface of the bakeware.

Abstract: A lower surface of a plate made of material with a well heat transfer characteristics such as pure aluminum or aluminum alloy is provided with a plurality of heat radiation fins and further with legs in order to provide a natural thawing pan capable of shortening a thawing time more remarkably than that of the prior art even though the natural thawing process is applied. In this case, the surface of the plate or the heat radiation fins may be processed with Almite or special coating or a plurality of irregular portions may be arranged there or the lower ends of the legs can be fixed with soft anti-slipping members.

Abstract: A portable air cooking apparatus for use in cooking ovens to create air currents which transfer heat to cooking food stuffs to promote more rapid and more uniform cooking or baking as described. The portable air circulating apparatus is intended to sit on the top cooking rack of a conventional oven and blow air down on food being cooked beneath it on the lower rack.

Abstract: Barbecue apparatus includes a housing and a top defining a primary vent interconnecting the interior of the housing to the ambient atmosphere. A fuel grate is located within the housing interior spaced from the housing bottom. A grill is located in the housing interior at a location between the fuel grate and the primary vent. A secondary vent is positioned below the grill and above the grate for venting potentially harmful combustion gases, such as carbon monoxide gas, from the housing interior.

Abstract: To provide for both top and bottom heating of baked goods in a portable table-top baking oven, a bottom part (2, 2') is closed off by a removable cover (3, 3') which is essentially dome-shaped, and made of unglazed heat-resistant stoneware. The space beneath this cover defines a baking space. The cover is formed with introduction openings 4, 4', preferably three or four, uniformly positioned about the lower circumference and open at the bottom. The cover is seated on the bottom part which, in one embodiment, retains fuel-supplied heaters, for example three, positioned circumferentially around the outer circumference of the bottom part, heat being distributed through an apertured heat distribution plate 7 beneath a carrier plate (10) for the goods to be baked, and around the outside through a gap (16) between the carrier plate and the dome-shaped cover and into the baking space of the dome-shaped cover; in another embodiment (FIGS.

Abstract: The present invention provides a portable camp stove and barbecue grill which includes both a propane-fueled barbecue grill and a propane-fueled camp stove within the same unit. The unit stores compactly within its own case for ease of transportation and opens to cooking positions whereby both barbecue grill and camp stove sections can be used simultaneously. A metal smoker plate is substituted for lava rock in the barbecue section to facilitate compact storage, and a storable heat shield is provided which in its operating position underlies the barbecue section to keep the supporting surface cool.

Abstract: A barbecue grill including a lower housing, heating means and food support means positioned within the lower housing, an upper housing or hood adapted to enclose the lower housing, a grease collecting grease pan mounted within the top surface of the lower housing so as to prevent heat flow therearound into the upper housing, and a plurality of apertures provided adjacent at least a portion of the perimeter of the lower housing to provide heat flow from the lower housing into the upper housing.

Abstract: In a frying apparatus, in particular for grilling, an electric heating device with a contact frying surface is positioned in a mainly box-shaped cabinet with an up-turned opening that may be closed at a distance above the contact frying surface by a preferably transparent cover plate. Structure is provided in connection with the cabinet for conditioning the atmosphere above the contact frying surface at a temperature and air humidity suitable for a specific frying operation, together with an air exhaust for the removal of vapor, fatty particles, smoke and smell from the atmosphere. An air flow of a specific quantity and at controlled temperature and passing substantially horizontally is provided across the contact frying surface towards the air exhaust positioned at one lateral wall of the cabinet, a preferably catalytic filtering device being provided in association with the air exhaust.

Abstract: The heat distribution plate provides controlled flare-up through a system of drop-in distribution plates having holes or slots to allow dripping fats to be ignited. Good heat uniformity across the entire grill is afforded, and the controlled flare-up provided by the holes are slots gives the food a barbecued rather than baked flavor. The distribution plates are held in position in the containment casting by engaging flanges on the casting. The flanges are arranged to minimize the air gap between adjacent edges of the plates.