Abstract: A high volume multi-chamber barbecue and smoker apparatus is provided, including multiple smoker chambers and multiple heating chambers interconnected by a ventilation and exhaust system of pipes with manually operated valves for controlling air and smoke flow between multiple chambers as well as to the outside environment. The ventilation and exhaust system permits ventilation and drafting to the apparatus to be controlled so that a charcoal or wood fire can be more quickly and efficiently started, and then air ventilation and smoke selectively adjusted during cooking to control the amount of heat or smoke delivered to the food in various smoker and heating chambers of the multi-chamber apparatus.

Abstract: The resent invention provides a locking fondue assembly including a pot assembly, a stand assembly and a burner assembly. Each assembly securely connects during use minimizing operator risk and increasing operator convenience. A pot lids locks onto a fondue pot and minimizes the risk of hot liquids from escaping. The fondue pot removably locks into a stand assembly and includes thermally distanced legs allowing immediate positioning on available work surfaces. A weight burner base assembly lockably secures a burner and minimizes the risk associated with a top-heavy fondue assembly.

Abstract: I've design a grill especially for cooking chickenwings. The grill has vertical spears that are design to cook chicken on both sides without turning over. To use it you must inpale chicken on vertical spears after you cut the wing in half. The grill can be use in the oven, microwave or bar-b-que grill.

Abstract: The invention is a barbecue consisting of a base with an extension at its top side, a hollow-cylindrical center part attached to the base, one or several rests attached to this hollow-cylindrical center part and several coal pans inserted in the rests. Furthermore, the barbecue has a hollow-cylindrical upper part attached to the center part. This upper part is equipped with cutouts in which one or several gridirons are inserted. The upper part can be rotated in relation to the center part. The extension of the base, the hollow-cylindrical center part and the hollow-cylindrical upper part form a columnar and vertical axis of the barbecue.

Abstract: A cooking shelf for a microwave oven allows food placed thereon to be equally close to its upper and lower heaters to evenly cook the food. The cooking shelf includes an upper shelf part having a certain area on which food is placed, a column part, which is downwardly extended from the upper shelf part by a certain length to support the upper shelf part, and a lower support part which is connected to a lower end of the column part and radially extended to support the column part.

Abstract: The invention concerns a device comprising, in an insulating chamber, an internal space for receiving a tray divided into a rear compartment for rethermalization and a front compartment for preserving cold, which communicate with each other through an intermediate passage, and which are accessible through a front passage. A front closing flap and an intermediate closing flap are rigidly coupled to each other via longitudinal lateral arms, and are displaced by tilting between a closed position to close the front passage and the intermediate passage respectively and an open position for passing a meal tray from the front to the rear. The closing flaps contribute to the thermal insulation, and enable efficient rethermalizatlon to obtain core-heated food items in the rear compartment and food items preserved cold in the front compartment.

Abstract: An assembly for forming multiple individual compound desserts in a predetermined dome shape including a first base sheet having a plurality of dome shaped bowls extending therefrom, each bowl formed with a closed semi-spherical end and an open end, and a second top sheet which seats on said first base sheet with a plurality of dome shaped bowls of a smaller diameter mounted in the chamber respective chambers formed in the first mold bowl and fasteners holding the sheets together to prevent separation caused by the expansion of the baking batter of the dessert.

Abstract: A pan for baking a batter or dough to provide a baked good, such as muffins or cupcakes. The pan includes a raised perimeter wall that acts as a shield or baffle to provide consistent air flow over the batter or dough during baking. The resulting baked goods have improved baked properties. A preferred muffin pan is disclosed.

Abstract: The present invention comprises a roasting oven comprising an inner pot, and a pallet with openings for holding steaming boxes. The pallet is of a foldable structure. The pallet of the utility model can be folded to be put in the inner pot. Therefore, the volume of the package is decreased and the cost of packaging and handling is lowered.

Abstract: An inner pot of the roasting oven with steaming boxes comprising an inner pot (1) and at least two steaming boxes (2) is characterized in that the hat-tab like lid rims (6) extending laterally are provided on the peripheries of the upper openings of the steaming boxes (2), and the steaming boxes (2) are arranged side by side on the upper opening of the inner pot which are then laid on the edge of the upper opening of the inner pot through the lid rims (6) of their upper openings. The pallet provided in the inner pot of the traditional roasting oven with steaming boxes is eliminated which causes not only savings in material, decreasing cost, convenience in use, but also minimizes the volume and the cost of packaging and handling.

Abstract: A food service cart assembly having improved panel structures and an improved divider and tray arrangement to increase the thermal insulation efficiency of the assembly. Several different panel structures are disclosed, to reduce thermal transfer between the inside and outside surfaces, and between the inside surfaces in the separate heated and refrigerated compartments of the cart. The divider and food trays reduce airflow and thermal transfer between the heated and refrigerated compartment.

Abstract: In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Abstract: The present invention (10) discloses a grill platform (14) having brackets (22) having apertures (24) therein for inserting fasteners (32) for attachment to a structure such as an outdoor deck (12) with the platform (14) being supported by the brackets (22). The brackets (22) are selectively placed providing means to mount the grill platform (14) at a variable height on the deck (12) structure so that the grilling surface is at an optimal height. A planar rectangular-shaped platform (14) is mounted upon the brackets (22) and provides a planar surface for the placement of a grill (16). The tray (14) can be mounted flush to a vertical upright of the angle bracket, or offset to suit the deck structural elements. The platform (14) also provides a hole (30) for drainage of water and other outdoor contaminating elements. Hook and loop straps (20) are selectively positioned and affixed to the legs (18) of the grill (16) and deck structure (12) to prevent undesired movement of the grill (16) from the platform (14).

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: A barbeque system having at least three legs and a variety of components selectively attached thereto, such as a grill surface, a warming rack, a heat source, a potholder, and a utensil arm. Food can be cooked on the grill surface, pots containing food can be heated on the potholder, and food can be warmed on the warming rack. The utensil arm provides a convenient place to position cooking utensils when not in use. The height of the heat source and the warming rack can be adjusted to allow control over the cooking heat. The barbeque system is collapsible and can be contained within a carrying case so that the barbecue system can be easily stored or transported.

Abstract: The cooking apparatus comprises a heat source within an enclosure, and a hollow chamber with an open upper and lower end which sits on or above the heat source. The hollow chamber together with the enclosure provide a cooking apparatus which has a bulbous, convex form. The chamber may be an accessory which can be removably attached to a barbecue, and it is preferably made from clay or metal. Optionally, skewers may form part of the apparatus, and they may be positioned vertically within the chamber to cook any food thereon. The skewers are preferably solid or hollow, and are longer than the height of the hollow chamber. A lid may be provided for the upper end of the chamber, and holes may be formed in the boundary of the upper opening to support the skewers. A vent may be provided in the lower region of the hollow chamber, or in the enclosure which is adjustable to regulate the size of the opening.

Abstract: A wok with multiple bowls has a regularly sized and shaped main bowl with a number of additional smaller bowls built within the perimeter and raised slightly above the bottom of the larger bowl to permit cooking of a number of different ingredients for one dish or several different dishes at the same time in the same wok. A normal wok dish may be cooked in the larger bowl adaptable to any number of people and the smaller bowls may be used to simultaneously cook individual portions, components of one dish or several different dishes that should be restrained while cooking to prevent spreading that will occur in many egg dishes such as Chinese egg fu-yung patties.

Abstract: A multi-layer platter apparatus includes an extensible elongated rod having a plurality of hollow tapered sections which are disposed concentrically one around the other in a retracted position and which are movable relative to one another along the length of the rod, the tapered sections having recesses and projections such that the recesses of each of the tapered sections interengage the projections of an adjacent one of the tapered sections in an extended position. The apparatus further includes a plurality of platters mounted respectively on the tapered sections.

Abstract: A multi-layer platter apparatus includes an extensible elongated rod having a plurality of hollow tapered sections which are disposed concentrically one around the other in a retracted position and which are movable relative to one another along the length of the rod, the tapered sections having recesses and projections such that the recesses of each of the tapered sections interengage the projections of an adjacent one of the tapered sections in an extended position. The apparatus further includes a plurality of platters mounted respectively on the tapered sections.

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 multiple-use injection machine of the type used in food processing, is especially suited for selectively injecting treatment media into meat products including, inter alia, beef, pork, whole chickens and chicken parts. The treatment media is chose from a group including both liquid aqueous solutions utilized at normal ambient temperatures and normal operating pressures and a thermal treatment medium such as live steam at elevated temperatures and pressures.

Abstract: A cabinet maintains one or more food products at a predetermined temperature. In one general aspect, the cabinet includes at least one modular shelving unit capable of interconnecting with one or more additional modular shelving units. Each modular shelving unit includes a passageway for storing food products, a display for presenting information regarding food products stored in the passageway, and a control system for individually controlling the operations of the modular shelving unit.

Abstract: A proofer includes an enclosure defining a chamber. An air circulation system includes a passageway having an air inlet and an air outlet connected to the chamber. A first fan pulls air into the air inlet from the chamber, and expels air from the outlet into the chamber. A fluid reservoir is positioned adjacent the air circulation system, such that air contacting fluid in the reservoir upon actuation of the first fan is humidified. A heating element heats fluid in the fluid reservoir, and a second fan flows air over at least a portion of the reservoir outside the chamber and cools fluid in the reservoir. A controller selectively actuates the heating element and the second fan based upon the temperature and/or humidity in the chamber to control the temperature of the fluid in the reservoir and thereby reduce fluctuations in temperature and humidity within the chamber.

Abstract: A steam cooker composed of: a water reservoir for water that is to be converted into steam by a steam generator; a cooking enclosure for receiving a cooking vessel and/or a support provided with flow passages, the cooking enclosure being arranged to be supplied with steam from the steam generator; an intermediate collecting receptacle associated with the cooking enclosure and disposed for collecting liquid that appears in the cooking enclosure during a cooking operation, the intermediate collecting receptacle having a pouring orifice via which liquid can flow from the intermediate collecting receptacle into the water reservoir; and a removable closing member associated with the pouring orifice for selectively blocking flow of liquid via the pouring orifice.

Abstract: The present invention is a food system where food is puréed and introduced into individual food pouches. The pouches are placed in a food-serving tray for delivery and serving that has compartments with sizes and shapes corresponding to the pouches. The pouches can have a tube-like extension for filling and discharge of the contents. The pouches can be individually heated or heated while in the tray. The pouches can contain food that is typically not heated when eaten. The food is served via straw or poured into the compartments and eaten with a utensil.

Abstract: A hot-air lid (1) for containers (2) used for cooking and frying is proposed. In order to provide advantageous construction conditions it is proposed that it consists of an upper part (3) and a lower part (4) which can be fixed in said upper part and which together with the upper part (3) forms a cooking chamber (5), with the lower part (4) having an upwardly oriented curved part (6) with steam outlet openings (7) and with a reflector (8) being provided around said curved part (6) in which further through openings (9) are located.

Abstract: A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding cover is inserted into a heated compartment in a food warming cabinet and is supported on a retaining mechanism positioned on the shelf of the food warming cabinet. The retaining mechanism, in the form of a wire rack, prevents the cover from moving forward or backward. With the cover retained by the wire rack, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: A cooking and smoking apparatus having a housing that has an upper section and a firebox section. A drawer-like meat rack is slideably connected to the housing upper section. A coal rack is connected to the housing firebox section for holding charcoal. A drain is connected to the housing firebox section. The drain allows slow draining of water from wood chips placed in the housing firebox section. A vent is connected to the housing firebox section. The vent is capable of variable flow for regulating the burn rate of charcoal and wood chips.

Abstract: A hot-air lid (1) for containers (2) used for cooking and frying is proposed. In order to provide advantageous construction conditions it is proposed that it consists of an upper part (3) and a lower part (4) which can be fixed in said upper part and which together with the upper part (3) forms a cooking chamber (5), with the lower part (4) having an upwardly oriented curved part (6) with steam outlet openings (7) and with a reflector (8) being provided around said curved part (6) in which further through openings (9) are located.

Abstract: An atmospheric steamer includes a steam chamber defined at least in part by a housing, and a water retaining area having at least one associated heating element for heating the water to generate steam. A vent opening is provided through the housing. A steam diverting baffle may be positioned around the vent opening to define a passage which leads to the vent opening. A sensor may be positioned along a vent path from the vent opening for sensing passage of steam along the vent path.

Abstract: A Rotisserie Oven includes a heat source and a continuous conveyor mounted adjacent to the heat source. A number of skewer holding devices are affixed along the conveyor and each hold a skewer adjacent the heat source while being convey past the heat source. Turning devices are provided for rotating the skewers as they pass the heat source. A skewer detachment mechanism is provided to enable detachment of the skewer from the conveyor at an end of the rotisserie oven.

Abstract: The present invention is a method for cooking, cutting and preparing the doner meat automatically and without any human intervention in the same amount and form for service and an integrated instrument for cooking and cutting doner. This invention relates to a method for cooking the front sides of the meat boxes which are filled and frozen beforehand, by rotating said meat boxes around a center arranged circularly or with multi sides having 4, 5 or 7 cookers (radiant or LPG), cutting the cooked meat part and sending the cooked meat part for cooking again by rotating around itself and carrying out of these operations at a pre-determined amount and speed without human intervention controlled from a central command and turning table and a integrated doner cooking and cutting instrument for performing this method.

Abstract: A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product Additionally, an extended shelf life product is provided.

Abstract: A rail system for food supports in a baking oven provides for a construction which can be fabricated economically, and possesses improved features, including the ability to pull out the food support from the oven, or even to in front of the oven, in a stable, easily slidable manner without tipping. The device includes telescopic rails which are adaptable for positioning outside an oven muffle for longer, more dependable operation and life expectancy by avoiding constantly high oven temperatures, exposure to food and spattering fats or other evaporating liquids.

Abstract: A collapsible rotisserie and grill and oven accessory is provided for use with a cooking appliance. The collapsible rotisserie and grill and oven accessory can bake and grill and utilize a rotisserie simultaneously. The collapsible rotisserie and grill and oven accessory comprises folding side panels and a folding rear panel, a front panel that removably engages to the side panels and side panels including apetures adapted for receiving a spit therethrough. The collapsible rotisserie and grill and oven accessory can be disassembled into a compact portable carrying structure.

Abstract: A device for delivering meals at an appropriate temperature comprising: a transport cart equipped with at least one electric energy source, a plurality of plates fastened to said transport cart, each plate comprising at least one thermal energy transfer device operatively connected to the electric energy source, and a plurality of trays, each tray being removably associated to a plate of said plurality of plates and having at least one seat for housing a container or dish containing a meal to be delivered, the device being characterised in that each plate of said plurality of plates comprises means for automatic measuring of the container or dish temperature, which are operatively connected to the processing means for automatic activation of said at least one thermal energy transfer device respectively for heating or cooling when the temperature measured in the container or dish is respectively higher than a maximum value or lower than a minimum value out of a predetermined temperature range.

Abstract: A vertical hearth barbecue grill having a removable, vertical firebox that is backwardly inclined so as to provide a combination of direct and indirect heating. Multiple cooking grids positionable at various heights across the firebox provide an substantial cooking area for grilling, broiling, and searing. Inclination minimizes ash avalanche during briquette burning. A top grid located directly over the firebox provides a surface for searing or high-temperature cooking (i.e., direct heating), a mid-level cooking grid provides medium temperature indirect and/or partial direct heating cooking, and a lower main cooking grid provides indirect medium temperature for broiling or baking. A pair of opposed insulated sidewalls help confine heat in and about the cooking grids and may also support a removable, hinged cover lid that establishes an oven-like enclosure about the mid-level and main cooking grids to provide a baking/broiling chamber.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Abstract: A cooking system that includes a pan having a vapor forming tube, a food item support structure securable to the vapor forming tube, and a kabob/basting structure having a food item support platform, a number of spaced kabob/basting material supports and a food item support platform support structure.

Abstract: A cooker designed for sugar products in the form of a tube heat exchanger, in which within a jacket housing a bundle of narrowly spaced pipes flow through by a heat medium extend, which pipes are flowed over by material which are supplied and withdrawn by pipe fittings along the side, wherein deflection plates are provided within the jacket housing which define flow chambers and openings for the transition of the materials to be treated from one flow chamber to the next, thereby characterized, that the deflection plates (5) along a narrow edge area are provided with segment like openings (6) and these openings are situated on diametrically opposing sides of the inner wall of the jacket housing (1), wherein the opening in the first deflection plate in the flow direction lies opposite the introduction pipe fitting (11) for the material and the opening of the last deflection plate lies opposite the withdrawal pipe fitting (12).

Abstract: A disposable, broiler cooking tray for meats, particularly bacon, or other foods, has a double-layered foil tray with a perforated surface, under which lies an absorbent material. The bottom layer can be heat-resistant plastic. No absorbent material is present in another embodiment. When cooking meat under the broiler the grease that is produced is drawn through the perforations by the absorbent material, or passes through under influence of gravity, and is trapped between the top and bottom layers. The disposable bacon cooking tray is designed to virtually eliminate the clean-up of cooking meat, and other food products, improve on the taste and reduce the calories by reducing the residual grease that remains after cooking is complete.

Abstract: A biscotti manufacturing system for easily and efficiently producing biscotti cookies. The biscotti manufacturing system includes a baking pan having a base, a first wall, a second wall, a plurality of partitions between the walls, and a plurality of channels within for receiving the biscotti dough. The user prepares the desired amount of biscotti dough and then utilizing an applicator fills the channels of the baking pan with desired portions of the biscotti dough. The baking pan with the biscotti dough is then baked. After the biscotti dough is fully cooked, the user then removes the biscotti cookies from the baking pan.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: Oven assemblies and related methods for the cooking of food products are provided wherein a rotating valve is in both heated air receiving communication and return air communication with both a heat source and a specifically constructed cooking chamber. The cooking chamber is defined at least in part by a first pair of oppositely disposed first and second wall structures, each of the first and second wall structures including a plurality of spaced apart openings for the passage of air therethrough.

Abstract: Cooking Utensil comprising a cooking pan, the pan having a flat circular bottom approximately nine inches in diameter, the pan having an angled rising surface approximately two inches above the circular bottom, the angled rising surface terminating in an annular surface having an outer perimeter of twenty four inches, the annular surface having a five degree slop toward the central nine inch diameter portion, the outer perimeter terminating in a vertical lip approximately two inches tall, the pan being made of anodized aluminum, the pan being alternately made of stainless steel, and the pan having opposing carry handles.

Abstract: A cooking element for a steamer, composed of: a tubular side wall; a removable perforated bottom, the tubular side wall having an interior surface provided with a shoulder on which the perforated bottom rests; a first element carried by the interior surface of the tubular side wall; and a second element carried by, and located beneath, the perforated bottom. The first element is located to block the second element when the perforated bottom rests on the shoulder, one of the elements is a tongue, and the other of the elements is an abutment. A cooking element for a steamer, composed of a tubular side wall, a removable perforated bottom and a removable handle, wherein the perforated bottom has orifices adapted for rapid connection of the removable handle.

Abstract: A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding is inserted into a heated compartment in a food warming cabinet and is supported on a shelf mounted in the food warming cabinet. A retainer provided on the cover engages the shelf to prevent the cover from moving forward or backward. With the retainer so engaged, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: A roasting oven system includes elongate food holding wire mesh baskets, each having an axis of rotation defined by a left and right axial device secured to respective end walls of the baskets. The system also includes a housing having respective upper, lower, front, back, left end, and right end walls defining, in combination, a hollow interior envelope having a substantially concave upper surface, the housing including, within at least one of the front or rear walls, a movable panel for selectably removing and inserting the elongate baskets into the housing and upon a journal device within end plates at each opposite end wall. At least one of the front or rear walls further includes a narrow opening to provide a continuous and uninterrupted communication between the hollow interior envelope and the atmosphere. An infrared radiation element is situated within the envelope of housing, in which thereof is directed toward a center of the interior envelope of the oven.