Abstract: A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

Abstract: A controlled dynamic radiant (CDR) oven uses a dynamic heating method to reproduce food material changes that occur during the frying process without immersing the food in oil. The CDR oven includes a conveyance system for moving food along a radiant frying path having various heating zones. The conveyance system includes individual food portion carriers. Radiant emitters, for example IR emitters, are located behind a spatter screen in each heating zone and to each side of the radiant frying path. Different heating zones utilize different radiant emissions to achieve various heat fluxes and heat profiles, for example, mimicking that of an oil immersion frying heat profile. The radiant frying path can be optionally oriented along a substantially vertical axis to minimize the oven footprint. The CDR oven also can be combined with refrigeration/freezer unit and a payment and dispensing system for vending of food product.

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

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: A multi-deck baking oven including a housing and at least two baking chambers located within the housing, adjacent baking chambers being separated by an insulating layer, at least one of the insulating layers including a hollow partition, wherein each insulating layer dampens the rate of heat flow between the adjacent baking chambers.

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: 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 portable barbecue device includes a heating chamber, a base portion and a plurality of food supporting elements. The food supporting elements may be a plurality of sticks. The heating tube is disposed inside the heating chamber. A plurality of slots are provided on one side of the base portion so as to hold the sticks in place. The motor of the barbecue device may be turned on so that the sticks with food thereon may be rotated around automatically. The output axle of the motor is connected with a set of cogwheels. The cogwheels may mesh with each other or a transmission wheel may be provided between each pair of the cogwheels. Hence, the motor may be turned on to rotate the sticks.

Abstract: A kettle assembly for soup comprising a kettle part and a lid, characterised in that the kettle part comprises a cylindrical outer container (1) and a cylindrical inner container (2) fitting inside said outer container, said inner container having therein a vertical separating plate (3), such that at least two compartments are formed and that the lid (4) comprises a hinge (5), such that each of the compartment of the inner container can be opened separately.

Abstract: A system for synchronization of a food preparation appliance and a holding station comprising a food preparation appliance for processing a food during a food preparation cycle and a holding station for maintaining food for a first predetermined period of time. The appliance and holding station communicate with each other. The appliance sends a signal to at least one holding when the food is transferred after the completion of the food processing cycle. A timer operatively coupled to the holding station. The timer countdown the elapsed time after the food has been prepared. Upon food transfer from appliance to the holding station, the remaining countdown is transferred from the appliance timer to the holding station timer. Holding station has a first countdown of the first elapsed time period and a second countdown of a time period less than the first elapsed time period by a predetermined time period.

Abstract: A food rack including a frame having a plurality of food supporting members mounted rotatably within the frame. At least one end of the food supporting members are detachable from the frame to allow the food supporting members to be passed through the food items. When food items are supported on the food supporting members and the frame is placed over a cooking surface, each of the food items contacts the cooking surface and movement of the frame parallel to the cooking surface causes rotation of the food supporting members.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: Food preparation apparatuses are provided that can include at least two biomass portions coupled together and configured to support edible materials. Methods for constructing food preparation apparatuses are provided that can include harvesting separate biomass portions; and coupling at least two of the portions to construct the food preparation apparatus. Methods for preparing food are provided that can include coupling at least two biomass portions; placing at least one food item over the coupled portions; and heating the portions to prepare the food item.

Abstract: An adapter for a slow cooker having one or more basins for food items and a perimeter configured to fit an upper rim of the slow cooker and also receive the cover of the slow cooker such that the original closure seal of the cover to the slow cooker is maintained. Another embodiment comprises at least first and second identically shaped trays configured to nest in side-by-side fashion when supported within the slow cooker.

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: Apparatus comprising a hot dog cooker having a rack with flat faced bars configured to move above and along a cooking surface so as to cause hot dogs to rotate along heated ridges of the surface. The ridges mark the hot dogs circumferentially as they are rolled along the cooking surface by the moveable rack. Methods are disclosed.

Abstract: A roller grill for cooking human food is disclosed which comprises a housing having a plurality of tubular cooking members rotatably mounted within the housing and a divider ensemble shaped to be positioned on the tubular cooking members for sectioning the tubular cooking members into a first cooking area and a second cooking area.

Abstract: The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product for a period of more than one day, wherein the half-finished products are moved, optionally intermittently, during drying. The invention also relates to an apparatus for manufacturing dry sausages, comprising means for manufacturing half-finished products consisting of a skin filled with a sausage filling still to be dried, and a container for drying a plurality of half-finished products for dry sausages in a drying space with a frame in which at least one endless conveyor is arranged, which conveyor is provided with a plurality of product carriers and wherein the conveyor with product carriers is displaceable relative to the frame.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: A roller grill for cooking human food is disclosed which comprises a housing having a plurality of tubular cooking members rotatably mounted within the housing and a section divider ensemble for sectioning the tubular cooking members into a first cooking area and a second cooking area.

Abstract: In general, one embodiment of the invention is directed to apparatus for warming pre-cooked sandwich buns and the like to a desired holding temperature and then holding the buns at such holding temperature. The apparatus comprises a cabinet having at least one compartment with a bottom wall, a top wall and opposite side walls. Adjacent the bottom of the compartment is at least one heat source for delivering heat to buns in the compartment. A control mechanism controls the heat source to deliver heat to the buns to warm the buns to the desired holding temperature and then to vary the amount of heat delivered to the buns to hold the buns at the desired holding temperature. A related method is also disclosed.

Abstract: The invention relates to a carrier system for products to be cooked in a baking oven. Said system comprises at least one carrier for products to be cooked (5), at least one pair of telescoping slides (6) which respectively comprise at least one inner rail (6a) and one outer rail (6b), and fixing devices which are arranged on the lateral walls (1a) of the baking oven muffle (1) and which enable the telescoping slides (6) to be detachably fixed at various levels of said baking oven muffle (1). Said carrier for products to be cooked (5) is positioned in such a way that it can be removed from the baking oven muffle by means of the telescoping slides situated in the same.

Abstract: A food serving tray having a replaceable pattern which comprises a front plate for dishing out the food and a planar bottom portion, a plurality of compartments formed in the planar bottom portion, each compartment having a transparent bottom portion, a plate having a printed pattern which is detachably put on the base of the transparent bottom portion, a frame for holding the plate in the compartment, a transparent cover put on the bottom of the compartment and a tableware groove provided longitudinally on the flange of either front plate or planar bottom portion of the food serving tray.

Abstract: A high-level built-in oven unit having a housing with a heated cooking chamber having a floor opening therein. The chamber has a lowerable trap-door movable between a position closing the floor opening and a lowered position opening the floor opening. The trap-door is movable by a lifting device, which has lifting elements mounted outside of the cooking chamber.

Abstract: A cooking support frame comprises a wire rack assembly fabricated from wire subassemblies having slots, crimps, and bends configured for supporting food items such as poultry legs and wings, pork ribs, corn, vegetables, bread, and the like above a conventional cooking surface. An open base supports a pair of opposed uprights having handles formed therein. The uprights support a hanger assembly formed with slots and crimps for holding poultry wings and legs in a generally vertical position. The hanger assembly can comprise an arrangement of removable skewers. The hanger assembly also defines a basket for supporting larger cuts of meat, vegetables, bread, and the like. The open base can be formed with an integral rib rack for supporting pork ribs in a generally vertical position. The cooking support frame is configured for nesting of a plurality of support frames together for shipping, handling, and displaying.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: An improved outdoor cooking apparatus features a pot with multiple cooking inserts and burner frame that supports a burner element. One insert can be used for cooking an entire poultry carcass. Other inserts are perforated baskets that can be used to fry items.

Abstract: A mold for making an egg-shaped food product includes top and bottom mold halves which cooperate when joined to form an egg-shaped interior mold cavity adapted for receiving a liquid foodstuff. The top and bottom mold halves define a plurality of thermal transit holes passing in registration through the top and bottom mold halves. The thermal transit holes are located adjacent to the interior mold cavity for promoting movement of heat between the interior mold cavity and an environment within which the mold is placed. An injection port is formed in one of the top and bottom mold halves, and communicates with the interior mold cavity for introducing the liquid foodstuff into the interior mold cavity. A fastener joins the top and bottom mold halves together to seal the interior mold cavity.

Abstract: A device for heating and warming food featuring a base with a central member axially projecting it surface which provides heat from its exterior surface. The base is cooperatively engageable with one or a plurality of cooking containers having central cavities adapted to frictionally engage the central member thereby heating food in the containers from a central axis. Secondary cooking containers are engageable to axial projections in the primary cooking contains to allow two foods to be heated at the same time from a central area.

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.

Abstract: A device is disclosed for warming tortillas and other foods. The device operates with a standard electric alternating current ranging from 110 to 120 volts in the US and 220v–240v in other countries. This appliance is to be used in homes or in businesses for the purpose of warming either corn or flour tortillas in quantities ranging from one up to six at a time. The electric current provides energy to heater elements located within the unit and thus provide the heat necessary to warm the tortillas placed on a plurality of circular loading trays. The loading trays are specially designed to lock-in-place in the open and closed positions and are designed to work with a vertical pivot tube which allows the loading trays a pivot-swivel action for efficiency in the loading and unloading of tortillas.

Abstract: A holding cabinet assembly for holding pre-processed food products and a process for maintaining the product appearance of a pre-processed food product for a predetermined amount of time includes a steamer assembly and a cabinet housing coupled to the steamer assembly. As a result of controlling and maintaining the temperature of the water in the steamer assembly and air in the food cabinet housing, the relative humidity of the food cabinet housing is maintained at a substantially fixed value. In this holding cabinet assembly, compartments are arranged in the housing with each compartment including an openable and closeable drawer. A carrier insert is adapted to be removably supported in each of the drawers with each carrier insert being capable of holding pre-processed food products whereby the food products in the carrier inserts can be conditioned at the fixed relative humidity of the food cabinet housing.

Abstract: A fire pit grill apparatus includes a housing that has a top wall, a bottom wall and a perimeter wall extending between the top and bottom walls. A motor is mounted in the housing. A drive shaft is mechanically coupled to the motor and is rotated when the motor is turned on. The drive shaft extends through and is rotatably coupled to a panel. Each of a plurality of legs has an upper end pivotally coupled to the panel. A sleeve is positioned on the drive shaft which is selectively couplable along a length of the drive shaft. A plurality of hooks is attached to the sleeve. A grill includes a perimeter edge having a plurality of tethers attached thereto. Each of the tethers is removably attached to one of the hooks to suspend the grill from the drive shaft. The grill is rotated when the motor is turned on.

Abstract: A rack for grilling chicken legs comprises a unitary wire structure including a base and inclined upwardly extending members at each end of the base and a transverse portion joining the tops of said members. A plurality of substantially U-shaped members are mounted to the transverse member at the legs forming the open end of the “U”. The legs of the U-shaped members form a parallel slot between adjacent members to engage and support a plurality of chicken legs in a vertical position above grill. The wire legs also form a central slot comprising a handle in addition to support chicken legs.

Abstract: An apparatus for cooking bacon includes a base having a bottom surface and a plurality of edge portions integral therewith and extending upwardly therefrom. A plurality of elongate prongs have lower end portions integral with the rack and extend upwardly therefrom, respectively. A plurality of lips integral with the plurality of prongs and extending upwardly from the lower end portions thereof, respectively, receive bacon strips therealong. The plurality of prongs are generally equally spaced apart for allowing a plurality of bacon strips, each having opposed side edge portions, to be corrugated therebetween. Advantageously, such bacon strips remain detached from each other and are maintained on substantially one respective side edge portion during a cooking process to thereby allow grease to drip downwardly therefrom and towards the base.

Abstract: To cook eggs without eggshells by heat radiation with no risk that the eggs are burnt on their surface by the heat radiation, an egg cooker includes a shield disposed between the egg(s) to be cooked and the heat radiation source and is not connected to the egg(s) to be cooked. Thus, the egg(s) can also be cooked in a form resembling a fried egg. Advantageously, the eggs are cooked in receptacles of a preparation dish, the shield exposing regions of the preparation dish between the receptacles to direct heat radiation. The heat absorbed at the preparation dish can be transmitted to the egg(s) through a heat-conducting connection between the preparation dish and the receptacles to accelerate the cooking process.

Abstract: A cooking pan has a large flat cooking surface subdivided into at least one enclosed region by a convex ridge. The enclosed regions size, shape and location facilitate the preparation of pancakes, while other breakfast foods are optionally prepared in the non-enclosed portion of the cooking surface.

Abstract: The present invention provides a novel constitutive nitric oxide synthase (NOS) that utilizes both L-arginine and arginine-rich peptides, oligopeptides or proteins, e.g., bradykinin (BK), as substrates in the synthesis of nitric oxide (NO). Also provided are methods of controlling, regulating or modulating NO synthesis in a subject.

Abstract: An outdoor cooking apparatus includes a base heating unit and at least one cooking chamber adapted to interlockingly engage the heating unit so that the heating unit and cooking chamber can be carried separately or as a unit. The base heating unit includes a housing adapted to support burning charcoal, and at least one air opening above and below the support, respectively, that are closeable to control air flow. Several different cooking chambers are provided that nest against the heating unit and/or nest into each other and/or stack on each other. The heating unit includes a funnel to direct food grease to a collection place, and a seasoning pan that both shields the funnel from heat and that holds seasoning for flavoring food being cooked.

Abstract: An automatic bread making machine having a baking chamber and a container for receiving bread making ingredients is provided with a backing rack assembly that is selectively placed into and removed from the baking chamber. The baking rack assembly is provided with a frame and a plurality of trays coupled to the frame, in vertically spaced relation to each other. Each of the frames provides a substantially horizontal support surface for a quantity of dough that can be proofed or baked on the tray when the rack assembly is positioned within the baking chamber. A user may therefore bake a plurality of portions of dough within a unitary chamber of an automatic bread making machine.

Abstract: This invention relates to cooking facilities and particularly to a new, inexpensive and versatile rack for grilling or cooking a variety of meats in a new and improved manner. The unique rack of the present invention comprises a unitary wire structure with a substantially rectangular base wherein the formed wire comprises three sides of the rectangle and a wire cross bar is welded at each end to the formed wire to form the fourth side of the rectangle or square. Members extend upwardly and outwardly to form slots for chicken legs, etc., at a spaced distance above a grill. The wire slots also provide a holder for beer cans and engage a skewer for cooking various meats and vegetables.

Abstract: A wall-mounted cooking appliance has a muffle and a bottom opening that can be closed by a lowerable bottom door. A drive mechanism is provided for lifting the bottom door. To prevent the jamming of objects that have been inadvertently placed below the base door, the novel wall-mounted cooking appliance has a control unit that detects an angle of inclination of the base door and controls the drive device in accordance with the magnitude of the angle of inclination to reduce the latter.

Abstract: A multi-functional electric oven structure capable of roasting, sauté, steaming and deep-frying functions, includes a detachable panel at front and upper portions thereof, respectively; an electrothermal tube at lower and upper portions of an interior thereof, respectively; a roast net above the lower electrothermal tube, and a support frame above the upper electrothermal tube, wherein the support frame is for placing a sauté utensil and a deep-frying utensil, and thereby providing the electric oven with roasting, sauté, steaming and deep-frying functions; and a micro-tuning switch on the support frame. When the sauté utensil and the deep-frying utensil are removed from the support frame, the micro-tuning switch is activated, so as to cut off electric connection of the electric oven and to prevent operational hazards.

Abstract: A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the lid assembly contacts the dough portions, in order to produce par-baked pizza crusts.

Abstract: A sandwich preparation apparatus mounts a plurality of sandwich holder members arranged to receive, support and retain a sandwich in a partially open, generally upright condition for convenient filling with various, desired food ingredients and condiments, each of the plurality of sandwich holder members having an order card holder associated therewith for identifying each particular sandwich being prepared so that identification of each one of different multiple sandwiches is maintained throughout their concurrent preparation and as the apparatus is carried from place to place about a sandwich preparation area during the preparation of the sandwiches. After a sandwich is completed, an opened sandwich bag may be placed over the end portion of a sandwich holder member and a sandwich supported thereon simply pushed, in sliding fashion directly into the bag which may be given to a customer as a completed, packaged sandwich product.

Abstract: A rack for grilling chicken legs comprises a unitary wire structure including a base and inclined upwardly extending members at each end of the base and a transverse/portion joining the tops of the members. A plurality of substantially U-shaped members are mounted to the transverse member at the legs forming the open end of the “U”. The legs of the U-shaped members form a parallel slot between adjacent members to engage and support a plurality of chicken legs in a vertical position above grill.

Abstract: A compartmented cooking device for simultaneously cooking a plurality of articles on a flat heated surface has an outer wall around the perimeter of an area and at least one internal wall within the area for defining a plurality of compartments for receiving a material to be cooked and for maintaining the material separately on the heated surface. The compartments can be all of substantially equal area and shape, such as square, rectangular, triangular, rhomboid, trapezoid, circular, oval or any other shape, and are all open from both an upward direction and a downward direction. The walls of each compartment should have at least one marking thereon for delineating a desired level for insertion of material to be cooked. The device also has a handle for allowing it to be lifted off the griddle without a user having to touch the walls of the device.

Abstract: An outdoor oven and cooking method including a cooker formed from a base pan, housing and top pan and providing an enclosing cooking chamber. Combustible material is placed in the base pan around the outside of the chamber at the bottom and in the top pan at the top for heating and cooking food in the chamber. A food supporting rack for holding food is positioned inside the housing for cooking the food.

Abstract: An electric oven includes a housing having a door at a front, a chamber in an interior and a motor at a bottom; rotating devices installed in the housing and each consisting of an upper frame, a lower frame, roller seat assemblies, a gear wheel, a driven shaft and a driven gear; and, net racks capable of being rested on the gear wheels. In using, the motor is actuated to turn the driven shafts and gears to synchronously rotate the gear wheels to make the net racks rotated accordingly for roasting food articles evenly. The rotating devices designed to be located in multiple layers can be placed with various food articles, thus enabling one single electric oven to roast the various food articles at the same time. A pan can be rested on the rotating device that is positioned at a top layer for frying, roasting, boiling and deep-frying.

Abstract: A cooking appliance has a vessel, a top and first and second racks each having a food item support surface. The first rack has a rack support suitable to support the second rack on top of the first rack in nested relation with the food item support surface of the second rack spaced a predetermined distance above the food item support surface of the first rack. The first rack includes a plurality of attachment clips to interconnect the two racks. The racks are interconnected by stacking the racks in a vertical stack and rotating the racks relative to one another for handling the racks as one unit. When interconnected, relative rotation of the racks is prevented. One rack includes a rectangular utensil receiving opening in a bottom surface sized and shaped to receive the tines of a standard kitchen for transporting the rack independently.