Abstract: Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

Abstract: Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

Abstract: A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

Abstract: A food pan is for use with food service equipment having a well. The food pan includes a receptacle and an outer rim surrounding the receptacle. The receptacle is designed to receive food, and has a periphery of a first shape. The outer rim has a periphery of a second shape, and supports the food pan on food service equipment. The receptacle extends into the well of the food service equipment.

Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: Several embodiments of an outdoor cooking apparatus are described having an upright barrel enclosure with an open end, a removable lid, a pre-measured heat source basket, an adjustable venting member and dual suspension frames or grate.

Abstract: An insert for a food holding cabinet provides multiple, individual food holding compartments, which can be operated as encapsulated environments. The insert is made from an elongated tray formed to have at least one food product holding compartment, which is formed at one end of the elongated tray. A slid-able is configured to be able slide back and forth and formed to have at least one additional food product holding compartment. A slid-able cover is configured to be able to slide in the elongated tray, over the slide-able cover. Multiple individual food holding compartments can be uncovered, one-at-a-time as need for food product arises.

Abstract: A food preparation apparatus and method, including an inventive shelving system, is provided. In accordance with some embodiments, an exemplary embodiment of a food preparation apparatus of the present invention includes at least, but is not limited to, a frame assembly including a permanent shelf secured to the frame assembly, a multiplicity of selectable shelf features vertically offset from the permanent shelf and attached to the frame assembly, and a first non-permanent shelf vertically offset from the permanent shelf and supported by a select number of the multiplicity of selectable shelf features. In an exemplary embodiment of a food preparation apparatus of the present invention, the permanent shelf provides a flavor infusion region.

Abstract: A multifunctional processor comprises a base, a steam generator mounted on the base, and a cuisine cup assembly mounted on one side of the steam generator. The cuisine cup assembly comprises a cup body and a first steaming basket located in the cup body, and further comprises a second steaming basket ring forming an accommodation chamber with the first steaming basket during use of the cuisine cup assembly. The cuisine cup assembly of the multifunctional processor may use the second steaming basket ring according to actual needs. When the object to be heated is small, for example, in the case of only steaming, only the first steaming basket may be selected and used.

Abstract: There is described a method for stabilizing a post-trimming resistance of a thermally isolated electrical component made from a thermally mutable material, the method comprising: generating at least one heating pulse, the at least one heating pulse having an initial amplitude corresponding to a trimming temperature, a slope corresponding to a given cooling rate and a duration corresponding to a given cooling time; and applying the at least one heating pulse to one of the thermally isolated electrical component and a heating device in heat transfer communication with the thermally isolated electrical component, after a trimming process, in order to cause the electrical component to cool in accordance with the given cooling rate, the given cooling rate being slower than a passive cooling rate determined by the thermal isolation of the electrical component.

Abstract: An oven accessory may include a frame structure formed of a material that is substantially invisible to RF energy and a plurality of removable inserts. The frame structure may include legs and a periphery supported by the legs to be elevated above a base disposed within an oven. The periphery may define a receiving opening and lie in a first plane that is spaced apart from and substantially parallel to a second plane in which the base lies. At least some of the removable inserts may be configured to be interchangeably disposed at the receiving opening independently of each other. At least one of the removable inserts may be configured to define at least one elevated food holding location to combine with at least one other food holding location to enable support of a food product in a substantially vertical orientation.

Abstract: The grill of the present disclosure provides a multi-zone cooking surface with separate, discrete zones that are thermally isolated from one another. This allows for cooking in only one zone while avoiding the problem of heat loss to adjacent zones that are not in use, or are operating at different or lower temperatures. The individual cooking zones are separated by a gap that is filled with a thermally insulating material. Each zone can have an independent associated temperature control.

Abstract: An oven comprising a housing, a cavity located within the housing, and a rotator having a first food loading section and a second food loading section is disclosed. The cavity includes a single opening for loading a food item into the cavity. If one of the first food loading section and the second food loading section is located outside of said cavity, then the other of the first food loading section and the second food loading section is located within said cavity. A first cook setting of the oven when the first food loading section is within the cavity and a second cook setting of the oven when the second food loading section is within the cavity are independently controllable. The first food loading section and the second food loading section may be separated by a divider, which prevents heat from escaping from the cavity through the opening.

Abstract: A pizza pan allows a user, with a single pan, to make a square pizza and a round pizza. Typically, the square pizza will abut against the round pizza at a middle of the round pizza, resulting in a half-round pizza which can be sliced into standard wedge-shaped round pizza slices. The square pizza pan portion can be sized to be about ½ the size of a conventional square pizza pan, for example. This way, instead of a whole round or a whole square pizza, a user can get a half round and a half square pizza in the same order. One embodiment of the pizza pan can be used to create a deep dish half square, half round pizza while another embodiment of the pizza pan can be used to create a half square deep dish pizza and a traditional, half-round pizza.

Abstract: The embodiments disclosed herein is having designed specifically for the use in cooking of ribs such as beef ribs, pork ribs etc. although it has been found that the apparatus disclosed herein can also be utilized for other meats such as steaks as well as larger plainer vegetables such as large onions slices sliced eggplant etc. In general, the apparatus will be defined and described in its use relative to cooking of ribs or even understanding. If the disclosure relates to the device which improves upon known prior art cooking racks in that the rack members are not stationary but rather had it about a transverse horizontal axis which allows the need to be pasted on both longitudinal sides for even basting as well as allowing the ribs to be pivoted substantially half way through the cooking process such that the ribs are more evenly cooked on both sides.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: Various embodiments of the present invention are directed to heating systems. In various embodiments, a tray may be supported adjacent a housing having a plurality of heating compartments configured to provide heat to food items within each of the heating compartments. In other embodiments, a vessel may be configured to be disposed in a housing having a plurality of heating compartments configured to provide heat within each of the heating compartments. In further embodiments, a housing may have a plurality of heating compartments configured to provide heat within each of the heating compartments, and the heating compartment may have open ends arranged around a circumference of the housing.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements.

Abstract: A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

Abstract: A hot and cold food holding appliance including (1) Positioning a heat transfer plate above the top of food holding pans forming the top surface of each food holding compartment. (2) Providing a heat transfer module to transfer energy to/from the food holding pans in each compartment. (3) Thermally isolating each heat transfer module from an adjacent heat transfer module. (4) Removable heat transfer partitions that can used to subdivide each food holding compartment into sections providing additional heat transfer capability along the sides of each food holding pan and blocking the flow of ambient air between the food holding pans. (5) A control system that regulates the temperature of each food holding compartment by sensing the temperature of each heat transfer module and adjusting the amount of heat energy to be transferred.

Abstract: The present invention provides a single pot with a divider system incorporated therein to allow for removably attachable divider to be inserted into the pot to create compartments therein. The divider system includes channels in the pot's surfaces and a seal element therein to mate with the dividers and prevent fluid communication between the compartments within the pot.

Abstract: A rack for positioning food slabs in a horizontal cooking area such as over a grill includes a rectangular frame which carries a plurality of bent rod food slab supports at a rearward tilt. Each support includes a pair of outer risers having interned lower ends. The outer risers extend over opposite sides of the frame, with the interned ends extending through apertures in the frame sides. Between the outer risers, the rod is bent in a digital waveform and includes forwardly extending lower cradle having upwardly sloped shoulders for engaging the bottom of a food slab. Notches are provided in the upper edge of the frame sides forwardly of each aperture and a notch engaging post extends from the cradle shoulders which are adjacent each outer riser. The ends of the frame are lapped and hinged, so that the frame may be folded along a longitudinal axis for compact storage, with the slab supports nested within the folded frame.

Abstract: Passive temperature control is provided to vessels too tall to be stored in a shallow, temperature-controlled tray or basin by a vertically oriented thermally-conductive tube. In one embodiment, an insulative collar covers the tray and insulates portions of the tube that extend above the top of the tray. Optional heat sinking fins and air convection holes increase heat transfer between the tube and the tray.

Abstract: A grilling apparatus comprising: an upper cooking grid; a lower cooking grid; at least one pair of connectors movably connecting the upper cooking grid to the lower cooking grid; and a handle which is connected to the pair of connectors to allow the upper and lower cooking grids to move towards and away from one another.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: Disclosed is a grill including a firebox having a burning chamber and an open upper end, a first horizontal cooking surface disposed over the burning chamber, a domed lid resting atop the burning chamber and enclosing the first horizontal cooking surface and having an opening through a top side thereof, and a panel resting atop the opening in either a first position in which the panel is a lid portion to close the opening, or a second position in which the panel serves as a second horizontal cooking surface disposed above the first horizontal cooking surface and exposed to the burning chamber through the opening.

Abstract: The centrifugal fan for circulating a steam in the cook chamber of a steam oven is rotated in the reverse direction only for a certain time of a set cooking time, whereby a steam circulating flow generated in the cook chamber is changed, and consequently, the foods on the casseroles placed in the cook chamber are uniformly heated.

Abstract: An oven includes a chamber for receiving a food product rack. A heating system provides heat to the chamber for a cooking operation. A rotatable output member extends downward from a top portion of the chamber. A pivot support extends upward from a bottom portion of the chamber. A food product rack is removably located in the chamber and is releasably connected to the rotatable output member for rotation therewith. The food product rack includes a frame assembly including multiple sides. Multiple tray supports are located along the height of the frame assembly. A bottom support extends laterally between opposite sides of the frame assembly and passes through a vertical rotation axis of the frame assembly. The bottom support is connected at one end to a bottom portion of one side of the frame assembly and is connected at an opposite end to the bottom portion of an opposite side of the frame assembly.

Abstract: A cooking implement shelf is disclosed that is attachable to a commercial griddle and is able to support and position cooking implements such as a spatula, grill weights, cooking tongs, a salt shaker, etc, in a location that is readily accessible to a grill cook and does not taking up space on the cooking surface. One aspect of the invention is attachable to a staging feature on top of a barrier that runs along the backsplash of the griddle, while another aspect is directly attachable to the backsplash or to a side splash guard of the griddle. In preferred embodiments, the accessory is made from stainless steel, includes a warming tray and drip pan under the shelf, can be positioned above the cooking surface so as to warm items in the tray without harming them, and is adjustable horizontally and in height from 8? to 17? above the cooking surface.

Abstract: An improved electrical steamer is provided. The electrical steamer includes a base unit and steaming bowls. The base unit includes a water tank for receiving water and a heating device for converting the water into steam. The steaming bowls are configured for holding food to be steamed. The heating device includes a steam generator capable of generating steam and spraying the steam to the steaming bowls from a plurality of directions. The electrical steamer generates steam faster by utilizing a general heater and the steam generator. The steam generator sprays steam quickly to the steaming bowls from bottom to top, circles the bowls with steam, thus original nutrition of the food can be kept better. The micro-controlled steam generator enables best cooking time and better taste of food.

Abstract: An apparatus for barbecue cooking and smoking is described herein. Provided is a grill enclosure having a grill chamber and an adjustable vent to allow smoke to be released from the grill chamber. Additionally, an adjustable venting hood is coupled to the grill enclosure to channel and control smoke from the grill chamber. A smoker that is coupled to the venting hood receives the smoke channeled from the grill chamber. The smoker includes one or more racks connected to an axle capable of movement.

Abstract: Temperature control is provided to food dispensing vessels like condiment dispensers that are too tall to be stored in a shallow, temperature-controlled tray or basin by using inclined or tilted, thermally-conductive tubes placed inside a temperature-controlled tray. Thermal insulating covers improve the thermal efficiency of the tubes.

Abstract: Described here is a rectangular, parallelepiped shaped, portable cooking device that consists of a rigid Stand, with attached lid and flaps, that supports multiple food heating containers. A dual purpose transport case/cooking cover, made of heat resistant materials, is a key feature to the design utility by securely transporting the device and acting as a heat efficiency Cover during the food heating process. When used in conjunction with the Stand flaps and lids, this Cover provides many innovations over prior art by preventing heat escape and weather intrusion. Various burner and fuel devices (i.e.: Sterno, Propane, Electric, Coal, Wood . . . ) can be used to provide the heat for this device. The combination of these multi-functional components, in a single compact, portable, modular unit provide significant improvements over current conventional devices by offering multiple options for food heating and serving with increased efficiency in space usage, heat efficiency and transportability.

Abstract: A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature.

Abstract: The present invention is a deep frying apparatus for cooking food items within a deep stock pot. The apparatus includes a pot-shaped basket and a plurality of stackable cooking racks with flat screen bodies and spaced handles which project vertically from the screens and which concomitantly provide a loop for handling each rack and for spacing apart adjacent stacked racks. A bottom-most cooking rack further includes feet which raises the bottom-most rack's screen above a bottom wall of the basket when inserted therein.

Abstract: A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

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: An energy efficient cooking set with separate cooking regions for diverse foods is disclosed. A cooking pan has a flat major surface surrounded by a perimeter side wall. A plate nests into the pan, with standoffs spacing the plate from the major surface of the pan. The plate has receiving areas, which may include slots and may include alignment protrusions. A first partition has projections which may include tabs. The projections fit into respective receiving areas on the plate. In an embodiment, a second partition has projections fitting into respective receiving areas on the plate. In a further embodiment; tabs on a lower edge of each partition insert into respective slots on the plate, removably affixing the partition perpendicularly to and spanning the plate. A selected partition divides the plate into separate cooking regions for simultaneously cooking separated foods in cooperation with the perimeter side wall.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A vertical food cooker includes: (a) an open-bottomed upper warming portion including: a support frame, a temperature measuring gauge, an adjustable upper air vent, and an openable cooker lid, the support frame including a substantially cylindrical-shaped upper collar and at least two spaced apart rails extending generally downward from the upper collar; (b) a cooker base portion including: a burn chamber, an adjustable base damper to the burn chamber, a substantially planar fire pan at a bottom of the otherwise bottomless burn chamber, and at least three legs; (c) a cooker mid portion between the upper warming portion and the base portion, the mid portion including between about one and about six substantially cylindrically shaped, open-bottomed, independently openable, stacked cooking drawers; and (d) grate brackets attached to the support frame, each of the cooking drawers, and the burn chamber; grill grates being supportable on the grate brackets.

Abstract: A food substance flipping apparatus including a handle support member fixedly attached to a handle of the flipping apparatus and an outer support member coupled to the handle support member disposable to engage the food substance.

Abstract: A construct for heating a food product. The construct comprises a first centerline extending in a first direction and a second centerline extending in a second direction, wherein the first centerline is substantially perpendicular to the second centerline, a base, a pair of opposed platforms extending upwardly from the base. The pair of opposed platforms are separated by a recess extending in the second direction.

Abstract: The present invention provides a grill pan comprising a main body, plural ribs parallel disposed on the main body, characterizes in that each rib comprises multiple integral segments and is respectively disposed axially on said main body and one end of each segment forms a crest portion along the radial direction and the other end of each segment forms a trough portion along the radial direction and connects to the crest portion of adjacent segment. It forms a new appearance and acquires a pleasing aesthetic effect by applying such structure, at same time, the food will be effectively prevented from slipping on the rib when it is grilled by the grill pan, so the grill degree of the grilled food is more uniform and delicious, moreover, the transverse rib marks will be formed by the crest structure by each rib besides the vertical rib marks formed by the original vertical ribs, so the juice will be sealed from the surface of the grilled beef, thus the delicious flavor is kept.

Abstract: A cooking device comprises a cooking surface and a wall structure that extends away with respect to the cooking surface. Examples of the cooking device include a closure configured to be moved with respect to the wall structure from a first position to a second position. Access to the cooking surface is provided when the closure is oriented in the first position and the closure is configured to cooperate with the wall structure to define a cooking chamber when the closure is oriented in the second position. A handle can be attached to the closure, wherein the closure is configured to move from the second position to the first position by moving the handle away with respect to the wall structure. In addition or alternatively, the cooking device may include a rotisserie device with an arm configured to move from a retracted position to an extended position with respect to the wall structure.

Abstract: The invention is a multi-level cooking device with removable heating elements. The invention consists of three separate cooking surfaces with the bottom one being the biggest and the next two incrementally smaller. Each surface is non-stick with a slight slant for excess oil to drip off. The invention has three separate knobs for temperature control of each of the three cooking surfaces. The essence of the invention is the ability to remove and add cooking levels 2 and 3. The bottom one is stationary, but a central panel can be added and two more cooking surfaces can be stacked at a slight angle away from the first one to allow proper room for cooking.

Abstract: An apparatus is provided for substantially maintaining a position of a plurality of packages (30) between a pair of trays (102 and 104) inside the drum of an agitating retort when the agitation process is applied to the packages. When the first tray (102) is stacked on the second tray (104), a volume formed between the first and second trays. Within the volume, a first positioning system (106) for holding the packages (30) in a desired position is coupled to one of the trays. The packages (30) are positioned within the volume and retained in the desired position by the first positioning system. A second positioning system (114) may be employed to hold the packages at the opposite end of the packages from the first positioning system. The second positioning system (114) may include a resilient pad that grips the adjacent portion of the packages.