Abstract: A multiple unit wok apparatus is provided for simultaneously cooking separate ingredients and, when cooked, the ingredients can be easily mixed together if desired. The individual wok units are attached together.

Abstract: A cooking oven and method of cooking vertically arrayed food carrying skewers movably attached and carried in a horizontal endless travel path by conveyor means to encircle a heating element array within a single open cooking oven chamber so as to constantly directly and indirectly expose the food to the heat radiated from the element array throughout the complete travel path within the oven chamber. A plurality of internested drip pans are disposed within the oven chamber vertically beneath the food travel path for collecting juice drippage. The oven chamber superposed beneath a conveyor chamber contains an alternating array of infrared gas burners and reflectors arranged upright in a row. A slot communicating between the conveyor chamber and oven chamber provides for travel of suspended food carrying skewers within the oven chamber and incorporates a gasket seal to retain heat and inhibit transfer of contaminants downwardly to the oven chamber.

Abstract: A pasta pan and cooking method is provided which is particularly suitable for preparing an entree which includes two or more components, with the pan assembly allowing the components to be cooked simultaneously. For cooking a pasta and sauce dish, pasta can be disposed in an apertured pan, with sauce disposed in a non-apertured pan. Both the pasta pan and the sauce pan are disposed in an outer pan which includes a small portion of water in the bottom thereof. The pans are covered and inserted into an oven for simultaneous cooking of two or more components of an entree, such as pasta and sauce, simultaneously.

Abstract: A combination smoker and cooker comprising adjustably spaced grills so as to make easier access to the grills and to replenish cooking fuel. The cooker comprises a grill support bar for supporting multiple grills including a water pan steamer assembly, at adjustable vertically spaced intervals in a housing. The grill support bar comprises pairs of vertically spaced slots cut into oppositely facing sides thereof and is held in the housing by a socket which is sized and shaped to firmly receive a bottom end of the support bar and secure the support bar in place in the cooker.

Abstract: An outdoor cooking unit comprises a hollow, hemispherical base that increases in diameter from top to bottom. Detachably secured to the hemispherical base is a hollow, hemispherical firebox that decreases in diameter from top to bottom. Supported by the firebox is a hollow, hemispherical cover that increases in diameter from top to bottom. Disposed within the firebox is an adjustable fuel element holder, which is contractable and expandable to regulate the concentration and diffusion of heat provided by the fuel elements. A heat sensitive device controls the expansion of the fuel element holder in accordance with the intensity of the heat in the firebox.

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

Abstract: A cooking utensil includes a container having a peripheral wall at its upper end outwardly circumscribing its open top and defining therewith an annular reservoir for receiving a quantity of water. A lid overlies the container open top and includes a depending skirt dimensioned to become partially immersed in the reservoir water and to divide the upper part of the reservoir into an inner section, and an outer section communicating with the inner section via the bottoms of the two sections The open top of the container is formed with a triangular slot permitting a small quantity of liquid to be automatically drawn from the reservoir into the interior of the container upon cooling of the container.

Abstract: A pancake maker in which several batter-filled containers are simultaneously placed within a heating device to make pancakes. All the resulting pancakes are uniformly shaped and cooked and can be quickly produced. This invention is applicable to the individual as well as the restaurant industry and greatly enhances the look, consistency, and quality of pancakes made.

Abstract: The invention is an apparatus for heat processing of food. The invention includes a frame which supports the subcomponents of the apparatus. The apparatus' subcomponents include a rack having a plurality of hook-like projections for holding the food. A rack displacement assembly reciprocally moves the rack between a food loading position and a heat processing position. The rack displacement assembly includes both a lever and a cable and pulley-actuated linkage. The rack is moved into a heating cavity when that rack is in its heat processing position. Heating means are provided on at least one side of the heating cavity.

Abstract: A toaster housing is arranged to accommodate a plurality of tortilla type shells therewithin, wherein a top wall of the housing includes a row of alternatingly oriented U-shaped openings, with each of the openings aligned with an underlying U-shaped cage. A sineusoidal heating plate extends between ends of the housing about the cages to effect heating and toasting of the tortilla shells directed therewithin.

Abstract: A steam cooking utensil includes a base and a boiling liquid reservoir defined by the base. A heater is mounted in the base to heat liquid in the boiling liquid reservoir. A cooking bowl is supported by the base and includes a food support surface having a plurality of vent holes. An adjustable and removable divider basket is mounted in the cooking bowl and includes a food support surface aligned with the food support surface of the cooking bowl. The food support surface of the cooking bowl includes a plurality of vent holes for enabling steam formed in the boiling liquid reservoir to enter into the cooking bowl and into the divider basket. The divider basket comprises first and second sections movably connected to each other for enabling the use to adjust the effective cooking area of the cooking bowl and the divider basket. The divider basket includes handle means for enabling the user to remove the basket from the bowl.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: A cooking device which comprises a housing member having open entrance and exit ends, horizontally directed heating elements within the housing define a path for movement of food products, and a cooking area therebetween, a transport mechanism for moving food carriers through the defined path, a plurality of first carrier members are carried on the transport mechanism, the first carrier members are spaced along the length of the transport mechanism, the first carrier members are constructed and arranged to carry second food carrier members thereon between the entrance and exit ends between the cooking elements and drop a second food carrier member at the exit end, a fluid manifold behind each of said cooking elements and extending at least the length of the cooking elements, the cooking elements comprising lengths of porous ceramic material.

Abstract: A multiple unit wok apparatus is provided for simultaneously cooking several separate ingredients and, when cooked, the ingredients from each wok bowl can be easily mixed together if desired. The individual wok units are attached together. The individual wok units each have mating lids which, when in place, mate with each wok bowl and form a sealing covering over the bowls.

Abstract: General purpose equipment is provided for supporting bread making products or similar during the process of fermentation and baking of the dough, including as basic unit elements: a tray with side flanges (1), one or more replaceable and interchangeable non stick membranes or molds, perforated, or not, each preformed to the dimensions and shapes of a bread, Viennese bread or pastry piece or pieces to be baked, each of these interchangeable membranes or molds resting, on the tray without being fixed or at least while remaining removable.

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

Abstract: This invention relates to a steam case and in particular to one including an upper container provided with a lid, an intermediate container engaged with a bottom of the upper container and having a tubular member at the center communicating the interior with the exterior thereof, a lower container engaged with the bottom of the intermediate container and having a tubular member at the center communicating the interior with the exterior thereof, a tray engaged with the bottom of the lower layer, a body portion mounted under the tray and having a plurality of legs and a closable gate, a combustion chamber mounted within the body portion, a grease container fitted into the base, a cover mounted on the top of the base, and a disc disposed on the cover, and a rod member binding the upper container, the lid, the intermediate container, the lower container, the tray, and the combustion chamber together.

Abstract: A lower housing defines an elongated heat chamber with side-mounted longitudinally extended linear gas burners which heat the space in the chamber and also edibles mounted on a longitudinal spit which rotates at about the top of the housing. Removable covers enclose the heat chamber, and are removed to permit the spit to be released from its drive mechanism and elevated into a carving mode, with a carving tray underneath, so that meat can be carved on the spit and its accessories, and also on the tray immediately below the spit, keeping all the food warm while it is being carved. The rotisserie includes accessories for mounting fish, poultry and chunk meat, and also has a grill accessory, with the longitudinal dimensioning of all the parts and accessories being such that carving can be done beneath the spit in its carving mode at one portion of the rotisserie, while meat skewered on the other portions of the rotisserie are maintained hot from the heat emanating up from the heat chamber.

Abstract: A toaster with multi-function has a heating plate including two recess one of which is sized to receive a coffee cup thereon to warm up while the other recess is sized to receive an egg broiler which has a plurality of holes adapted two receive eggs thereon, a plurality of stands to support the broiler to stand on the recess, and a handle extending upwardly from the center portion thereof. A steam pot being formed by two half-rounded plates for frying egg each having a recess at center portion therreof adapted to receive an egg yellow while the flat portion surrounding the recess is adapted to receive egg white. A cap of a dome shape being sized to cover the egg broiler and the steam pot therein.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of tubular, vertically, spaced-apart support means having a fluid inlet and outlet. A plurality of removably mounted hollow plates each having a plurality of spaced-apart tubular members having a fluid sealed therein connected to first and second plenums are positioned on the support means. Supply and return header means are connected to the inlet and outlet, respectively, of the support means and by conduit to a fluid reservoir and pump to circulate a fluid transfer means through each support means. Means for heating and cooling the fluid is also provided and control means for controlling operation of the heating and cooling means individually or in a predetermined sequence and at a preselected temperature is also included. During the heating mode the fluid inside the removable plates vaporizes and condenses.

Abstract: A two-part smoker assembly having a slide-detachable fire chamber engageable to a separable smoking chamber, the latter capable of being mountably rested atop the firebox walls of a grill. The slide-detachable smoking chamber has front and rear access doors, a side opening for side-attaching the fire chamber thereto, a top-opening for mounting a cover lid thereon, and food racks for supporting food materials within the smoking chamber. Within the smoking chamber, rack supports for the food racks are provided for adjusting the food racks to various levels. The cover is hinged and consists of a central piano hinge, which divides the cover lid into two openable halves and allows access to the food racks from the top front or top rear of the assembly.

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

Abstract: A grilling surface is cooled by circulating water from a reservoir. The surface is preferably formed by two parallel metal sheets which are deformed to space them apart and to form heat passageways therethrough. The sheets and the circulation passageway formed therebetween extend continuously between and around the heat passageways. Reservoirs on the sides of the circulation passageway are in direct communication therewith and are configured to receive pans. Food in the pans is cooked by heat from the water in the reservoir. Covers on the grill and pans may be aligned to communicate steam from the pans to a grilling chamber formed by the grill cover. The grilling surface may be flat. Alternatively, it may have a wok-like configuration.

Abstract: A device for making a plurality of Ka-bobs includes a weighted holding base with a plurality of holes passing entirely therethrough. Each hole in the base has a countersink around it in the upper surface of the device, for the quick and easy insertion of a skewer into each hole. The device enables a single worker to utilize the method of the invention to prepare a plurality of ka-bobs, at the same time, by impaling food items, one item at a time, onto skewers held in the base. Additionally, the device is assembled from a minimum of parts so as to include a pair of handles and a minimum of connecting points and joining areas, to allow for easy cleaning and the prevention of the growth of bacteria and germs on the device.

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

Abstract: An improved food serving cart of the type having a compartment for holding multiple trays of prepared foods having both hot and cold food and/or beverage portions thereon, the improvement including a vertically disposed cold reservoir for holding replaceable cooling modules, and multiple food tray holding racks attached inside the cart in a vertical column horizontally adjacent to and in thermal communication with the vertically disposed cold reservoir such that a first portion of each of the horizontal racks is in close proximity to the cooling modules and constitutes a cold zone and a second portion of each of the horizontal racks in spatially separated from the vertical cold reservoir and constitutes a hot zone.

Abstract: A device for supporting forks adapted to be mounted over a fondue pot which has an opened top end surrounded by a peripheral ledge. The device includes a substantially vertical rod, a set of at least three legs extending radially from the rod, adjacent the lower end of the rod. Each leg has a hooking member at the end remote from the rod, that is, adapted to sit over the ledge of the pot and to removably grip the peripheral ledge of the pot. A disk-shaped plate is perpendicularly mounted on the rod adjacent the upper end of the rod. The plate is provided with a plurality of bays around its peripheral edge. Each bay is adapted to receive a fork over the pot in a substantially vertical direction. The plate is located at a level so that the forks are adapted to partly penetrate inside the pot and into the liquid in the fondue pot. The legs are adjustable in length to adjust to various dimensions of pots and are set on a horizontal plane.

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

Abstract: An apparatus and method for processing a food product. A series of processing cabinets are each provided with an inlet and an outlet in one of the cabinet side walls adjacent an end wall. The product is carried by a series of individual product carriers, which are capable of turning relative to the rail. The carriers pass through the cabinet inlets, and are turned relative to the rail thereafter so as to pass through the cabinets in a closely packed arrangement. As the carriers approach the opposite end wall of the cabinet, the carriers are again turned so as to exit the cabinet in a direction perpendicular to the longitudinal axis of the cabinet.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of vertically spaced-apart supports for food articles, each support has a plurality of spaced apart tubular members connected to first and second plenums. Supply and return headers are connected respectively to each first and second plenum of each support and by conduit to a fluid reservoir and pump to circulate a fluid in a closed loop fluid transfer circuit through each support. A heating and cooling apparatus for the fluid is also provided and controls for controlling operation of the heating and cooling apparatus individually or in a predetermined sequence and at a preselected temperature are also included.

Abstract: An enclosed cooking apparatus for barbecuing, curing and smoking food products such as beef, chicken, pork, fish and wild game in which a combustion chamber is disposed in the base for burning a fuel source, such as charcoal and wood. Food products are supported within the cooking chamber by a plurality of slidable shelves and arranged in such a manner that heat and smoke circulating through the enclosed apparatus performs the cooking and smoking operation on the food products. The apparatus can be constructed to perform specific cooking tasks.

Abstract: A multi-purpose poultry roaster and baking rack which has a drip pan, and an assembly of wires which forms a plurality of upwardly directed generally vertically oriented skewers positioned about the periphery of the interior surface of the drip pan, and a centrally located upstanding prong formed of the middle portions of the wire assembly, so that poultry or other similar foods can be roated on the inner prong, while potatoes, or apples, or other similar items can be baked on the skewers located about the periphery of the interior surface of the drip pan. The wire assembly is held together by interlocking notch and apex portions of the wire, and held to the drip pan by additional wires affixed to the assembly of wires, and curved to align with holes located about the periphery of the drip pan.

Abstract: A cooking pan filling system for an automated egg cooking process is disclosed wherein whole eggs are removed from their shells and transferred to a plurality of conveyed cooking pans intact without yolk breakage or separation of the egg yolks from the egg whites. A microprocessor based control unit causes the system to sequentially add a release agent and additional egg white to the cooking pans before the whole eggs are dispensed from a reservoir into the pans. A nondestructive valve mechanism insures that the whole eggs will not be damaged as they are dispensed from the reservoir into the pans. Alternatively, the whole eggs are mixed before they are dispensed into the pans to make scrambled eggs.

Abstract: A barbecue construction using a pair of dual-type truck wheels, one of the pair forming a lower base member and the other of the pair forming an upper firebox member. The lower wheel is disposed on an underlying ground surface with its wheel hub member facing upwardly, and the upper wheel is disposed, in inverted condition, on the lower wheel so that the upper level is supported by its hub member on the hub member of the lower wheel. The aligned axle bores of each wheel are closed to the passage of air therethrough by a plate arrangement that provides a central axis of rotation of the aligned wheels so that rotation of the upper wheel relative to the lower wheel moves the lug bores associated with the upper wheel into and out of alignment with the lug bores associated with the lower wheel and thereby selectively control the upward passage of air therethrough.

Abstract: A machine for heating, packaged or non-packaged foodstuffs. It comprises a plurality of cooking tanks (1 to 4), a central heater for hot liquid (5), a central chilling plant for cold liquid (6) and an assemblage of liquid distribution pipes and liquid conveyor pipes.The main heating tank (5) and cooling tank (6) are located at a height clearly above the cooking tanks (1 to 4) and associated with each is a distribution pipe (14 or 15) connected to its exit (S5 or S6) and a collecting pipe (10 or 11) connected to its exit (E5 or E6). Each cooking tank (1) is provided with a descending pipe (20.1) connected to each distribution pipe (14 or 15) via an electric valve (14.1 or 15.1) and with an ascending pipe (21.1) connected to each collecting pipe (10 to 11) via an electric valve (10.1 or 11.1). A flow control valve (23.1) is located in series on the descending pipe (20.1) which is connected to the entry (E1) of the said cooking tank (1), the overflow of which (S1) is connected the entry of a pump (27.

Abstract: A smoking and baking apparatus which is characterized by a cabinet having an outer shell and an inner shell that define a smoke channel therebetween. A firebox is located in the bottom of the cabinet and a pair of spaced flanges are positioned over the firebox for receiving a removable water pan. One or more doors close the cooking chamber of the cabinet, which cooking chamber is located above the firebox and is defined by the inner shell. A separate door closes the firebox and the water pan separates the firebox from the cooking chamber. A vertical duct or chimney is provided in the cabinet channel, which chimney opens to the smoking chamber at the lower end of the inner shell above the water pan and to the atmosphere at the upper end of the outer shell. When the water pan is resting on the spaced flanges over the firebox beneath the cooking chamber, smoke generated in the firebox is diverted by the water pan upwardly into the channel formed by the outer shell and the inner shell.

Abstract: An outdoor grill having two food warming racks which are pivotally mounted in the upper housing member of the grill enclosure and which are interconnected to each other and to the lower housing member by links for supporting said racks in spaced parallel relation as the upper housing member is moved between its open and closed positions.

Abstract: The present invention comprises a pivotable cooker that can be used for smoking food in one position and grilling food in another position. The housing has two open ends and is pivotable about the middle section. When one open end is disposed on top, the grill is constructed so that smoking can take place. Pivoting the grill around the pivot point then allows the cooker to be used for grilling. The slidable components allow smoking and grilling to be performed immediately after the other without danger of burning and the outer housing is made of a plurality of sections that telescopically fit into each other so that a compact device results.

Abstract: A smoking for use with a patio grill of the type having an open horizontal cooking surface and means therebelow for providing heat such as by burning charcoal, an electric heating element or a gas fire, the smoker being formed of a bottom section having an open horizontal bottom with a peripheral edge dimensioned to rest upon the open horizontal cooking surface of the patio grill, the bottom section having closed sides and end walls and an upper, open horizontal top, a horizontal cooking grill supported by the bottom section adjacent the open top, and the smoker having a removable top section with an open horizontal bottom with peripheral edge dimensioned to rest upon and closely engage the bottom section top peripheral edge and having closed side walls and end walls and dimensioned to provide a closed space to encompass food to be smoked resting on the horizontal cooking grill.

Abstract: A microwave cooking utensil is disclosed for increasing the usable volume of a microwave oven. The utensil includes a base pan, adjustable fins spanning an open top of the pan, and a cover that encloses the pan and fins during cooking. The adjustable fins have angular lugs protruding from their opposed ends that are detachably secured within receiving slots along top edges of the pan. The fins may be adjusted to different alignments in the slots to simultaneously function as a variably-sized, horizontal cooking surface; overlapping inclined supports for foods that do not need to be cooked horizontally; and vertical supports for draping strip-like food (e.g., bacon). During cooking the cover prevents the food from splattering the oven. The base pan, fins and cover all detach from each other for easy cleaning.

Abstract: A meat holding tray for supporting strips of meat such as bacon as the meat is being cooked in a microwave oven comprises a tray having a plurality of separator plates extending upwardly parallel to one another above the surface of the tray mounted upon holding racks. Slots are formed by the separation of the upwardly extending plates. Strips of meat are placed within the slots for cooking and are pinned in place by a skewer extending through an opening in each separator plate and engaging the strip of meat resting within each slot.

Abstract: A multi-purpose baking and roasting rack which includes a drip pan and a plurality of upwardly directed generally vertically oriented skewer rods positioned above the interior surface of the drip pan each adapted to support and pierce a food item to be baked or roasted. The skewer rods each form part of a skewer assembly which are mounted on the drip pan, with associated or cooperating skewer assemblies being arranged and substantially orthogonal planes and include indentations therein at the points where the skewer assemblies cross to stabilize the skewer rods in relation to each other, thereby providing a generally rigid construction when assembled for use which facilitates the reliable and safe use of the rack.

Abstract: An egg poacher having two injection molded polypropylene portions. One portion is a cover and the other being a bottom egg receptacle. The egg receptacle portion has at least one egg compartment that is a shallow depression having a bottom wall continuous with an upwardly extending side wall. The egg poacher includes drain outlet and vents whereby the eggs may be drained after cooking and steam and pressure may be released during microwave cooking.

Abstract: A toaster for heating both a frankfurter and a frankfurter bun is disclosed. The toaster has a frankfurter heating chamber having associated first heating elements for heating at least two opposed surfaces of a frankfurter placed in said frankfurter heating chamber and at least one bun heating chamber having an associated second heating element for heating at least one surface of a bun placed in said bun heating chamber. The toaster includes an elevator having a first portion for supporting the frankfurter in the frankfurter heating chamber and a second portion for supporting the bun in the bun heating chamber. A connecting means connects the first portion to said second portion and permits a limited amount of play between said first and second portion. In one embodiment the connecting means includes a generally upside down U-shaped link bar.

Abstract: A multiple unit wok apparatus is provided for simultaneously cooking separate ingredients and, when cooked, the ingredients can be easily mixed together if desired. The individual wok units preferably have means for detachably interlocking each unit with another, similar unit. Embodiments include double, triple, quadruple and higher multiple unit wok assemblies.

Abstract: A barbeque grill apparatus having a container with a curved bottom, two sides connected to the bottom and two ends interconnecting the bottom and the sides. A shaft is rotatably attached to a top portion of the container and a plurality of arms extend radially outwardly therefrom. The arms each have a grill attached thereto in such a manner that when the shaft is rotated, each of the new grills will maintain a horizontal orientation. A source of heat is disposed in the container but to one side of the lowest portion of the bottom of the container so that grease dripping into the container will not accumulate directly over the flame, to thereby prevent burning of such grease.

Abstract: The elevated, open-topped housing of a solid fuel-burning barbecue grille is provided with a hinged top lid and upper and lower swing-out doors which respectively carry horizontally disposed food and solid fuel-supporting grate structures that are moved out of and into the housing interior, through framed housing side wall openings, as the doors are opened and closed, thereby permitting food items to be placed on the upper grate, and charcoal to be placed on the lower grate, externally of the housing and without lifting the housing lid. To prevent cooking heat escape from the housing interior when the upper door is opened, a hinged flap automatically pivots downwardly to cover the upper door opening when the upper door is opened. When the upper door is closed, an interior tab member theaid vent pipe in a selected one of said open and closed positions thereof.

Abstract: A multipurpose cooking rack which can support large sizes of meat when in one position and smaller sizes of food items such as meat and vegetables when in an inverted position. The cooking rack is of a generally V-shaped configuration having combined handle and foot members at the ends as well as food impaling members extending at the sides. The cooking rack is preferably of a wire construction and can be employed in any type of cooking device such as an oven or a gas or charcoal grill.

Abstract: A stackable plate arrangement (10) for microwave ovens (100) wherein the arrangement (10) comprises a plurality of apertured plate units (11) that are adapted to be operatively connected together at different heights by a plurality of support units (12) such that multiple food receptacles (200) may be suspended on different tiers within a microwave oven (100).

Abstract: A deep fryer includes two or more sections having separate on and off switches to permit the heating of each section individually. The fluid tight construction of each section prevents the intermixing of the cooking oil so that different types of food can be concurrently cooked in each section without the intermixing of flavors.