Abstract: An outdoor grill apparatus, comprising four side walls, a floor portion, and a cover portion hingedly moveable between open and closed positions, the container defined by the walls and floor portion and cover defining the grilling area therein. Further there is provided a tray positioned adjacent the floor of the container for housing a quantity of coals or other heating elements for producing heat during grilling. The tray is moveable via a handle member positioned exterior to the container, which allows the tray to be positioned at various distances from the grilling surface, to regulate the amount of heat radiating to the meat to be grilled. There is further provided air channels positioned in the walls of the container so as to allow adequate air flow to the coals when the coals are in the various positions established by the exterior handle member.

Abstract: An apparatus for making a pizza toppings disk is disclosed. An apparatus, made in accordance with the present invention includes a conveyor means for transporting forming surfaces, and a plurality of depositing means for depositing onto forming surfaces a quantity of cheese and a plurality of pizza toppings that may include but are not limited to the following items: sliced meats, ground meats, or vegetables, as well as combinations thereof. A fusing means is also included which fuses the quantity of cheese and plurality of pizza toppings to form a pizza toppings disk that may be frozen for storage and subsequent use in assembling a pizza.

Abstract: A bread toaster includes a cooling system for the casing which includes structure for dividing the air flow rising in an air guide duct into a laminar part and a second part which is supplied to the upper region of the toasting chamber.

Abstract: A convection oven for bakery goods. The oven is of the type having sidewalls, a floor, a top and an opening in one of its sidewalls for permitting at least one multilayer wheeled cart to be pushed into and removed from the oven. The oven includes a fan located in the top of the oven for circulating heated air in a closed path through the interior of the oven. A plenum is located in the pair of opposed sidewalls adjacent to the sidewall having the opening The plenum extending substantially from the top to the floor of each sidewall and includes a plurality of horizontal air outlet slots extending substantially the depth of the oven. The horizontal air outlet slots are arranged with a 1:1 correspondence with respect to each rack of the multilayer wheeled cart. Heat recovery means are located in the plenum portion of the opposed sidewalls.

Abstract: Burning and other overcooking of sensitive areas of food products, e.g., a chicken's fatty thigh and back area or a pizza's crust area, is prevented in broiling, baking or otherwise cooking food products on an automated conveyorized commercial restaurant basis by interposing a screen, cover, or like element between a heater panel or other source of cooking energy and the sensitive area of the food product to selectively modify the cooking energy received by the food product's sensitive area in order to subject such area to a modified amount of cooking.

Abstract: A device for directing heat from a heat source in a barbecue grill to food on a rotisserie. The heat directing device has a base portion for placement over a heat source and a hollow duct extending from the base portion which terminates in an opening directed at the rotisserie. In one embodiment, there are two oppositely positioned ducts to direct heat to both the front and back of the food to be cooked. In another embodiment, there are louvers in the base portion so as to allow some heat to escape the base portion and cook the food from the underside. The base portion and duct are adjustable in a lateral manner to fit various sizes of barbecue grill bases. The heat directing device is especially suited for a gas fired barbecue grill unit.

Abstract: A forced air oven for and a method of heating, cooking or roasting granular food, such as nuts, seeds and coffee beans. The apparatus houses a hollow cylindrical drum into which food is placed. A heated gaseous stream is forced through the inside of the drum with sufficient force to blow the food away from the inside surface of the drum. In addition, perforations in the drum are positioned such that the heated gaseous stream blows the food toward a rear end of the drum and causes the food to churn. This churning allows the heated air to envelope the outside surface of the food and provides an even transmission of heat to the food. In addition, the drum is provided with a helical fin that pushes the food toward a front end of the drum. A wire mesh is also provided for collecting particles that are dislodged from the food, and an exhaust system is provided for venting the gasses created during the heating, cooking or roasting of food.

Abstract: An oven assembly (20) includes a housing (38) having a cover (50), a bottom floor (42) and a side wall (28) which define an interior cooking volume (22). an annular water trough (24) is positioned in the housing (38) proximate its interior bottom. The trough (24) includes an outer trough perimeter (26) dimensioned to extend sufficiently close to the side wall (28) around the housing perimeter such that the trough (24) is positioned for receipt of gravitating substances deposited on the side wall (28), and is formed to receive and collect the substances. Moreover, the trough (24) is to retain a quantity of a liquid (43) sufficient for humidification of food cooked in the oven interior. Lastly, a drainage mechanism (36) is disposed at the bottom of the trough (24) for removing substances and liquids from the trough (24).

Abstract: An electric grilling appliance includes a pair of infrared radiation emitting heaters disposed within a housing on opposite sides of a food holder. The food holder includes a pair of metal food holder plates of a size and configuration to directly contact, on their inner surfaces, substantially the complete outer surface of the food article to be grilled. The outer surfaces of the metal food holder plates are blackened to absorb the infrared radiation emitted by the heaters. Springs urging the metal food holder plates towards each other into firm contact with the food article to be grilled.

Abstract: An apparatus for grilling food includes a base, a reflector positioned within the base, a heating element mounted upon the base and spaced above the reflector, and a food-supporting grill. The reflector includes a downwardly sloped bottom surface having a central region shaped to define a flavor well and a plurality of perforations disposed outside of the flavor well to direct drippings away from the flavor well.

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: Cooking apparatus comprising a pair of burners offset from a grill so that grease from the cooking food drips into a sump rather than onto the burners. A series of slats above the burners direct and distribute the heated air to the grill, each slat intercepting a different portion of the heated air. A drip ledge between the burners and the grill help to channel the grease to the sump and away from the burners. The walls of the housing of the apparatus have passages for cooling by a flow of external air. A smoker intercepts some of the heated air and circulates it among wood chips, for example, and returns smoke to the housing interior.

Abstract: The grill has separately adjustable left and right grill surfaces and independently controllable left and right burner portions. A removable heat shield impedes heat transfer between the left and right sides, to permit different cooking temperatures at the same time. A slotted heat distribution plate minimizes hot spots on the grill surface while allowing a controlled flare-up to enhance the barbecue flavor.

Abstract: An automated conveyorized oven includes a radiant heater assembly including a plurality of gas-fired radiant heaters positioned beneath the oven conveyor. Each heater assembly includes radiant heating elements in the form of perforate metallic plates, at the outer surface of which combustion takes place for elevating the temperature of the plates for generating radiant heat. Consistent and reliable operation is promoted by the provision of a control arrangement which acts to preclude flashback combustion upstream of the surface of the metallic heating elements, with the controls being operable to permit sufficient time for the heating elements to cool, after interruption of the gas supply thereto, before gas is resupplied to the heater units.

Abstract: A food heating oven comprising a plurality of perforate food baskets removably mounted to respective prongs of a rotating rod in an oven chamber. Hot air is blown through the oven chamber to heat the food in the baskets. Each prong is color coded, and there are a plurality of individually operable timing devices, each being color coded to correspond to related prongs. Thus, the time that each basket is placed in the oven can be selectively determined, and each basket can at any time be inserted into, or removed from, the oven chamber. This enables a variety of food items having different heating time requirements to be simultaneously heated in the oven.

Abstract: An improved rotisserie grill is provided and consists of an elongated rectangular framework having four vertical legs, one in each corner and two side cross members, each extending horizontally between two legs. A rotatable spit is supported longitudinally above the framework. An electric motor is supported on the framework to rotate the spit. A semi-cylindrical fire bowl having a curved inner surface is affixed to the framework with the side cross members supporting the bottom ends of the fire bowl. A grate is carried in the fire bowl to hold fuel thereon so that when the fuel is burned the curved inner surface of the fire bowl will reflect heat towards the rotating spit.

Abstract: Automatic forced air food heating apparatus having an automatic feeding bin for automatically feeding french fries or the like into a rotary heating basket, a warming compartment for maintaining foods heated in the heating basket at serving temperature for extended periods of time, automatically-operated means for automatically dropping the heated food into the warming compartment, automatically-operated means for shielding the operator from direct contact with the heating basket, and automatic cooling means for cooling the apparatus in preparation for the manual cleaning thereof, etc.

Abstract: A radiant baffle assembly for gas-fired outdoor grills wherein food mounted on a spit in a cooking zone is cooked from the side by a vertically extending baffle structure which is heated to radiant temperatures by its contact with combustion gases and radiant energy provided by burning gaseous fuel from a horizontal gas burner. A forwardly facing surface of the baffle structure radiates heat transversely toward a side of the cooking zone, while an upper portion of this surface directs rising combustion gases transversely toward the same side of the cooking zone. The baffle structure may include a baffle member having ridges and grooves in a lower portion for enhancing heating of the baffle structure and its radiation of heat energy.

Abstract: An air return system for a rotatable rack baking oven having a heat source and a blower associated therewith for providing a flow of heated air across a baking chamber of the oven. The outlet end of the blower is connected via ductwork to an air outlet vent which introduces the heated air into the baking chamber. The air outlet vent includes a lattice of fixed vanes which are elongated in the direction of intended air flow. This arrangement channels the heated air to exit normal to the outlet vent to maintain a well defined column of air with less turbulence. An air return vent is located opposite the air inlet vent and is operatively associated with the heating means and the inlet side of the blower. The air return vent includes a panel having a plurality of holes through which the air may be drawn. A number of return holes in the return vent are blocked such that their numbers vary in inverse proportion to the drawing force produced by the inlet of the blower.

Abstract: An energy conserving cooking or heating vessel assembly comprises an inner receptacle for receiving food or other materials to be cooked or heated and a cylindrical skirt or sleeve of larger diameter than the inner receptacle extending downwardly from a predetermined height on the side walls of the inner receptacle. The sleeve has an open lower end which is of larger diameter than a stove top recess for a gas burner or electric heating element, and the lower end is designed to rest on the flat surface of a stove top surrounding a burner or electric element recess to form an enclosed volume surrounding both the inner receptacle and the burner area below the inner receptacle. The skirt may be secured to the inner receptacle or may comprise a separate outer casing for receiving any conventional stove top vessel such as a saucepan or tea kettle.

Abstract: A barbecue grill which cooks food at a lower and more evenly distributed temperature and which can be effectively used for a large variety of barbecuing and cooking activity, including cooking meat, fish, vegetables, bread and the like. More particularly, a barbecue grill and cooker including a housing, a hood, a source of heat, a grease deflection and collection system which collects the grease and natural juices for later use without burning them and a heat distribution system that includes a tubular enclosure, multiple distribution conduits and which isolates the source of heat from the environment within the cooking area.

Abstract: A broiler having a cabinet with spaced burners therein and grill sections above the burners. Inverted V-shaped radiants above the burners direct radiant heat outwardly and upwardly onto the grill sections. Deflector members above the radiants deflect convected heat passing around the radiants also outwardly onto the grill sections. Baffle elements directly over the deflector members and located between the grill sections prevent greases, etc. from dripping onto the deflector elements. An inclined drip pan is water cooled to prevent greases, etc. dropping from meat on the grill sections from burning and consequent smoking.

Abstract: A precooked-food warmer for baby and diet food which is contained in an openable, rigid container comprises a housing that can be fixed to the container and in which is located an electrical heating unit. The unit is equipped with connectors such that energy is supplied to the unit and with a heat-conducting means to transfer heat from the heating unit to liquid or semi-liquid food in the container. A transfer member of a rigid heat-conducting material that is immersible in the food and is detachable from the heating unit is also provided. Preferably, the transfer member defines at least one sword-like section of large surface area that is immersible in the food.

Abstract: A closed-loop air cooking system for use in a vending machine that vends french fried potatoes and the like, including: a) a closed-loop air duct assembly; b) a cooking basket mounted for rotation within the air duct assembly; c) a fan for forcing air through the air duct assembly; d) a separator for removing entrained particulates from the air stream within the air duct assembly; and e) a heater for heating air that circulates within the air duct assembly. In addition, the cooking system includes a separator for removing oil and other particulates from the closed-loop air stream.

Abstract: A non-metallic unitary baking pan, and especially a baking pan made of plastic, including foam plastic, paper or plastic laminated paper in which a cake or cake-like product can be baked, which baking pan has portions thereof which are thicker and have greater insulating effect than other portions to more uniformly and evenly distribute the heat produced during the baking operation throughout the cake batter or dough being baked. Also disclosed is method for producing such a non-metallic unitary baking pan by means of heated mating dies under pressure the mating dies having portions spaced farther apart than other portions thereof to produce corresponding thicker portions in the pan so formed.

Abstract: Apparatus for broiling whole chickens which have been severed along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. To maintain generally constant air temperature within the cooking chamber, the opposed sets of infrared heaters are staggered with respect to one another with reflector plates arranged between each pair of adjacent heaters in each set in facing relation to a heater of the other set, and a hood structure is provided for creating an exhaust air flow from the cooking chamber.

Abstract: The device adjusts reflecting angles of grill reflectors for a grill burner in a gas oven range. Rotation of a driving means 21 is transmitted through a transmission means 17 to an adjusting means 16 and converted into a linear movement of bearing means 13 in reflecting plate 10A and 10B hingedly mounted on a hinge pin 11, thereby the angle between the plates 10A and 10B is adjusted.

Abstract: A cooking device including a deep pan having a funnel located centrally in the bottom thereof through which heat may rise and circulate in the interior areas of the pan. The pan may also include a griddle which acts as a cover, the heat funnel being adjacent the bottom surface of the griddle when the griddle is covering the pan. Heat may channel from the heat source through the heat funnel to evenly heat the bottom of the griddle as it evenly heats the interior of the pan. The invention also includes a novel handle arrangement on the griddle and pan. The handles are lockable in their upright position if desired in order to stabilize and prevent rotation of the griddle or pan when being lifted. A heat cone may also be placed over the heat funnel to somewhat insulate food inside the pan from direct contact with the heat funnel. A cover which will fit over the entire griddle surface, or alternatively, directly over the pan itself, is also included.

Abstract: A furnace operating with steam and/or gas for cooking foodstuffs and comprising an enclosure containing on the one hand a gas burner connected to a system for supplying a mixture of gas and of combustion air under pressure which is mounted in the upper portion of the enclosure in an inverted downwards directed position and on the other hand a turbine for stirring the heated atmosphere within the enclosure.

Abstract: A gas-fired oven is disclosed wherein heated air is delivered to an oven's interior from a gas burner located outside the oven in a way to enhance the convection heating properties and capacity of the oven. This is accomplished by means of a conduit which receives air heated by the external gas burner and internally discharges this heated air into the return air path of a blower used to recirculate hot air within the oven. The internal discharge end of the conduit is located adjacent to the blower's return air path so that the conduit does not obstruct the recirculating air. The external gas burner may be either an atmospheric burner or a power burner. Its gas burner head is axially aligned with the conduit's exterior inlet end and spaced a short distance from this inlet. The spacing between the burner head and the conduit inlet controls the dilution air which is required to regulate the temperature of the hot air according to the oven's function such as heating food.

Abstract: Apparatus and method for broiling whole chickens which have been severe along the breast bone for opening into a generally flat condition includes a housing having opposing laterally spaced sets of upright gas-fueled infrared heaters defining therebetween a cooking chamber and an endless chain conveyor for transporting chickens suspended by their legs through the chamber. To prevent burning and promote uniform cooking of the chicken meat, a screen is interposed between one set of heater panels and the path of movement of the chickens in the region of the chicken thighs and back, which have a sub-skin concentration of fat, to modify the cooking energy emitted from the laterally adjacent region of the heater panels.

Abstract: A non-metallic unitary baking pan, and especially a baking pan made of plastic, including foam plastic, paper or plastic laminated paper in which a cake or cake-like product can be baked, which baking pan has portions thereof which are thicker and have greater insulating effect than other portions to more uniformly and evenly distribute the heat produced during the baking operation throughout the cake batter or dough being baked. Also disclosed is method for producing such a non-metallic unitary baking pan by means of heated mating dies under pressure the mating dies having portions spaced farther apart than other portions thereof to produce corresponding thicker portions in the pan so formed.

Abstract: The invention refers to a baking oven having a baking chamber which is accessible via a door and which is designed for introducing therein a carriage carrying baking goods so that the carriage is stationary during a baking process. The baking oven comprises two air channels extending laterally of the baking chamber at both sides thereof over the effective height of the baking chamber and being each separated from the baking chamber by a partition provided with a plurality of air passage openings. The air channels are, during the baking process, alternately supplied by a blower and, via a switching equipment, with hot air heated by a heating means. The hot air is humidified by a vapor supply means and transversely passes the baking chamber in alternating directions and is subsequently again sucked back along a closed circuit to the suction side of the blower. The blower and heating means are arranged at a higher level than the baking chamber and at least partially above said baking chamber.

Abstract: An oven for baking objects, especially pizzas, has an indirect drive for enabling it to accommodate differences in commercial power on a worldwide basis, by simply changing the ratio of gears, sprockets or pulleys. Various access panels and doors on the oven may be opened to facilitate installation, removal, and maintenance of the oven without requiring a significant partial disassembly thereof. An access window is held under gravity in either an open or a closed position in order to eliminate clips, springs, and the like, which may tend to become fatigued and break as a result of the repeated heating and cooling.

Abstract: A gas cooking appliance for cooking chow mein, pan cakes or the like on a hot plate mounted thereon, which cooking appliance includes a pulse combustion burner installed within as internal compartment of the appliance and having a combustion chamber coupled with a bottom portion of the hot plate to take place pulse combustion of a mixture of gaseous fuel and air supplied thereinto, wherein the hot plate is in the form of a thick metallic plate formed therein with a tailpipe passage which is connected at one end thereof to an exhaust port of the combustion chamber and extends outwardly through the metallic plate to permit the flow of combustion products discharged therethrough from said combustion chamber.

Abstract: An enhanced, air-flow convection oven is disclosed, comprising an oven chamber liner circumscribed by a thermally insulated outer oven shell with a heat source in a combustion chamber between the shell and the liner. Hot air flows from the combustion chamber and into a uniquely constructed blower wheel assembly. The blower wheel assembly has a concave central plate configuration which creates a negative pressure behind the blower wheel assembly, inducing a flow of hot air from the back of the blower wheel assembly into the blower wheel assembly as the wheel rotates. This hot air is mixed with air from within the chamber to produce uniform heating throughout the chamber.

Abstract: A method of cooking corn on the cob wherein the corn is partially cooked in a parboiling assembly, removed, and then roasted, grilled or broiled on a roasting assembly. The roasting assembly comprises a heat source disposed adjacent a gridiron composed of substantially parallel elongate cylindrical elements. These elements are spaced apart to support a corn cob between the or each pair of neighbouring elements, and are mounted for rotation to rotate the corn cob or cobs thereon. The parboiling assembly and the roasting assembly are parts of the same apparatus which, in one preferred form, is mounted on wheels to render it easily movable, under human power, between locations where freshly roasted corn is to be made or served, e.g. to be offered for sale.

Abstract: A gas cooking appliance for cooking chow mein, pan cakes or the like on a hot plate mounted thereon, which cooking appliance includes a pulse combustion burner installed within an internal compartment of the appliance and having a combustion chamber coupled with a bottom portion of the hot plate to take place pulse combustion of a mixture of gaseous fuel and air supplied thereinto, wherein the hot plate is in the form of a thick metallic plate formed therein with a tailpipe passage which is connected at one end thereof to an exhaust port of the combustion chamber and extends outwardly through the metallic plate to permit the flow of combustion products discharged therethrough from said combustion chamber.

Abstract: An apparatus (1) for baking food products includes an elongated tunnel (3) defining an oven (5). A conveyor (13) conveys food through the tunnel. Gas supplied to the tunnel is combusted by burners (43, 45) and the heat generated by the combustion is imparted to an upper hearth (17) and a lower hearth (19) by heat exchangers. The hearths radiate the heat into the oven to bake food product being conveyed therethrough and upper and lower sets of temperature sensors (93, 95) are provided to control the oven heat.

Abstract: The present invention concerns an improved cooking utensil for keeping warm and cooking which comprises an inner vessel portion, an outer shell portion having an inside diameter larger than that of the inner vessel portion and a height as same as or longer than that of the inner vessel portion, said outer shell portion having a cylindrical shape, and a lid which closes an opening of the inner vessel portion, and a space portion being defined by said inner vessel portion and said outer shell portion, said inner vessel portion and said outer shell portion being combined or connected by a pair of hand grips.

Abstract: A barbecue cooking device includes a housing having a casing defining a combustion chamber supported centrally therein spaced from the walls of the housing. A heat shield surrounds the combustion casing and is spaced therefrom. A diffuser plate is mounted in the combustion chamber and includes openings in at least a portion thereof for the passage of air under pressure for creating a primary combustion zone. Air is forced against the bottom of the diffuser plate under pressure by an electrically driven fan. The combustion casing has a top open end spaced from the open top end of the housing where a cooking grill is supported. Air also is caused to flow between the combustion casing and the heat shield to supply air to the area at the top of the combustion casing for mixing with heated fuel gas from the primary combustion zone, whereby a secondary combustion zone is created above the combustion chamber and beneath the cooking grill.

Abstract: An air oven having a heating space accessible through a hinged door provided with material holding means for holding, and optionally rotating, materials to be cooked solely by hot air supplied by electric heaters in a recirculating duct that removes air from the heating space at one end thereof, passes it over the heaters to heat it to high temperature suitable for rapid cooking of the materials to be cooked and introducing the hot air into the other end of the heating space to envelop with swirling action the materials to be cooked. The swirling motion is imparted to the air in the heating space by introducing it through a nozzle plate having nozzles directing the jets of air flowing through them at an angle in two planes at right angles to each other with respect to the axis of rotation of the material holding means. Preferably part of the air in the heating space is removed and exhausted to atmosphere through a filter to take out odors and particles before exhausting the air.

Abstract: A milk warmer comprising an open tray for holding hot water and containers of milk, and a closed chamber under and contiguous with the tray, there being a common heat-conducting wall between the tray and the chamber. There is a first means for controllably introducing steam into the chamber; for example from a coffee-making machine. There is a second means for controllably transferring steam and condensate from the chamber into the tray and impinging the transferred steam against a shield attached inside the tray.

Abstract: An outdoor grill for cooking over a bed of combustible fuel, such as charcoal, including a supporting structure having a housing mounted at the upper side thereof. The housing includes a fuel-containing base portion, and a hood which is movably mounted above the base portion so that heat and smoke from the fuel moves upwardly into the hood and can be vented therefrom. A foraminous grate or tray is slidably mounted on tracks positioned between the upper portion of the base and the lower portion of the hood for supporting food to be cooked over the fuel. The grate or tray can be reciprocated on tracks to a position facilitating smoke-free inspection of the food by pulling the food-supporting tray horizontally outwardly from the interior of the housing.

Abstract: A pellet-fired barbecue including an elevated barbecue pan fired by a pellet-burning pot mounted below the bottom of the barbecue. A heat baffle plate is disposed within the pan above the top of the pot, and forced-air mechanism produces movement of hearted air within the barbecue.

Abstract: Disclosed is a cooking device including a base member, a top member and a powered heater. The powered heater is disposed in an opening defined in the upper surface of the top. The base and the top may be hingedly interconnected. The powered heater provides air currents at a very high velocity to rapidly cook food materials, The motor and heater are easily removed for cleaning.

Abstract: A gas-fired convection oven comprises a cooking cavity having a centrifugal fan mounted on a rear wall thereof. A vertical shroud mounted adjacent to the fan forms a narrow heat exchanging chamber within the cavity. A heat exchanger comprising a generally U-shaped hollow tube extends within the heat exchanging chamber and is provided with outwardly directed jets on the leg portions thereof. A power jet burner surrounded by a secondary air passageway conduit communicate with an inlet into the heat exchanger. Means for baffling secondary air at the inlet to the heat exchanger provides for generally balanced flow of combustion products within both legs of the heat exchanger facilitating energy efficiency in the heating of the cooking cavity.

Abstract: A barbecue grill including a housing having a bottom surface, a heat source adjacent the bottom surface, a heat deflector positioned above the heat source for uniform heat distribution, a grease collection and drainage system, a food supporting grate and a removable hood. Heat is evenly distributed throughout the housing by the heat deflector, and grease from food on the food supporting grate is efficiently collected and disposed of by the grease collection and drainage system. The grease collection and drainage system is adapted to easily convert the barbecue grill to use as both a smoker and a steamer.

Abstract: A method and system of enhancing the efficiency of barbecue grill systems which comprises the placement of an apparatus in a barbecue grill system above the bed which hold charcoal, but below the grill upon which food is placed for cooking. The apparatus is constructed from materials which are not subject to easy degradation by heat produced by burning charcoal and comprises a system of a frame into which are pivotally mounted a multiplicity of louvers, which louvers are divided into multiple separate groups. The louvers in each group are interconnected by a linkage mechanism which allows an operator to control the angle at which the louvers are set, said angle being continuously variable between verticle and essentially horizontal. The direct access of the heat produced by burning charcoal to the grill is, hence, subject to control by an operator. Such control allows optimizing the heat presented to food cooking on a grill, as well as allow the extinguishing of flare-ups.

Abstract: An improved table top grill which includes a modular fire grate configuration for holding heat retention material in a predetermined area, the fire grate configuration being easily removeable from the grill. Two sets of fire grate modules are provided along with a heating grate so that a dual-purpose grill is obtained, wherein both a grilling operation and a pot or pan cooking operation can be conducted simultaneously.